This week’s recipe was made by my husband. I took full advantage and photographed the results to use this week! He is a fan of the ‘lazy baking’ book too and having discovered bread making during lockdown, he was wanting to try the soda bread rolls. Again, all ingredients were already in the cupboards. The rolls were lovely, would be great alongside soup, slathered in jam and butter for breakfast or split in half and toasted with cheese. Really easy and tasty, let me know if you make them, post a pic here for a shout out on the show. As usual my notes are in brackets. I’ve enjoyed the book so much (I love ‘reading’ cookbooks), I got another book by the same author ‘Tin Can Magic’ to have a look through. Bought it on kindle as an experiment, I’m old school and don’t often use Kindle for my books, I’ll let you know how I get on with it.
Porridge Soda Bread Rolls
- 150g rolled porridge oats, plus extra for sprinkling
- 250g plain flour, plus extra for dusting
- 2 tsp bicarb soda
- 1 tsp caster sugar, brown sugar or honey
- 1 tsp sea salt flakes (if you use ordinary salt, 1/2 tsp is plenty)
- 1 egg
- 350g plain, natural yogurt (we only had Greek, I never buy fat free)
- splash of milk for brushing, optional
- First, preheat the oven to 180C fan(400F/gas6). Line a large baking tray with baking paper.
- Next, place the oats, flour, bicarb, sugar and salt in a large mixing bowl. Using a fork or balloon whisk, thoroughly mix together to ensure no lumps
- Make a small well in the middle of the dry ingredients. Crack the egg into this well and using a fork or balloon whisk, mix the egg into this mixture. Pour in the yogurt and mix until it becomes a scruffy looking dough.
- Dust your work surface and hands with a few spoonfuls of flour and then, using your hands, gently knead the dough until combined. You don’t want to knead very much.
- Pat the dough into a rectangle measuring 25 x 15 cm then divide into 8 equal-sized rolls or a rough triangle shape.
- Transfer the rolls to the lined baking tray. If using, gently dab the milk over the rolls with your fingers then add some extra oats. Bake for 25-30 mins or until golden brown.
These rolls are best eaten the day they are made, or will keep until the next day in an airtight container.
Recipe by Jessica Elliott Dennison from her book Lazy Baking.