Porridge Bread with Seeds

Classic porridge bread recipe with a sesame seed seasoning that is found on New York City Bagels!

Serves 12 slices|Takes 1 hour 10 mins


500ml of natural yogurt

1 beaten egg

1 tbsp. treacle

300g Flahavan’s Porridge Oats

2 tsp bread soda

4 tablespoons poppy seeds

4 tablespoon sesame seeds

2 tablespoon dried garlic flakes

2  tablespoon onion powder

4 teaspoons smoked flaked sea salt


In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar and pop on everything

Place the yogurt, beaten egg and treacle in a bowl and stir well.

Mix the oats, bread soda and 2 tbsp seed mix in a separate bowl, add to the yogurt mixture and stir thoroughly.

Place in a greased or parchment-lined 2lb loaf tin, sprinkle with 2 tsp of seed mix and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.

Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

Serve this with butter, a slice of smoked salmon and a squeeze of lemon, Use it in a smoked salmon sharing platter or cut into squares and toasted this bread makes a fantastic canape topped with smoked salmon pate.

Recipe Categories:

Brunch   Mary Flahavan’s   Savoury   Snacks   Vegetarian  
Flahavan's Oats Illustration