Oat & Yoghurt Bread

Healthy Wheaten Bread Using Clandeboye Estate Yoghurt


5 mins


50 mins in over at 180C


Loaf yields 8-10 slices


  • 450g of Clandeboye natural yoghurt
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 2 tubs porridge oats (use the yoghurt tub to measure out 2 tubs oats)
  • 2 tablespoons mixed seeds (optional)

Made with Clandeboye Estate

Natural Yoghurt Large

Natural Yoghurt



  1. Tip the yoghurt into a mixing bowl
  2. Whisk in the bicarbonate of soda and salt into the yoghurt
  3. Use the empty tub to measure in 2 x tubs of porridge oats into the same bowl
  4. Mix thoroughly until all the oats are coated in the yoghurt (it should be a sludgy mixture - if it's a bit drier than that, add a couple of tbsp milk or water) and put into a lined 2lb loaf tin
  5. Top with mixed seeds (optional) and bake at around 180 C for 40 mins (or until a dark golden brown).
  6. Take out of the tin and allow to cool.