As Burns Night is almost upon us today I baked a recipe using oats from this month’s BBC Good Food magazine.
Porridge bread – not a type of bread I’ve eaten before – but the result wasn’t bad. The recipe doesn’t use any butter – just oats, water, flour, sugar, salt and yeast.
The first photo is my version – the second photo is the photo in the magazine (I’d describe mine as looking quite rustic and I love that look).
FH.
