Fiery Relish Oat Bread with Ballymaloe Mayo
- Cooking Time: 1 hour 15 minutes - Preheat the oven to 190°C/375°F/Gas Mark 5
- Serves: 3 (makes 10 slices)
- Allergens: Gluten, mustard seeds
This easy to make bread elevates any poached-egg breakfast. Versatile and fiery, it’s the perfect base for your sandwich of choice or, another favourite of ours: great as an accompaniment to your cheeseboard! This recipe comes courtesy of Roberta Harrington. This recipe works well with certified gluten-free oats.
- 380g oats (plus extra for sprinkling)
- 50g ground flaxseed
- 1 tbsp Ballymaloe Fiery Relish
- 2 tbsp Ballymaloe Mayo
- 2 eggs
- 125ml milk
- 1 1/2 tsp baking soda (bicarbonate of soda)
- 1 tsp honey
- 10g fresh parsley (chopped)
- Salt & black pepper
- suitable for vegetarians
- gluten-free when using certified gluten-free oats
- contains mustard
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Line a loaf tin with parchment paper.
- In a blender, blitz 250g of oats to create homemade oat flour.
- Use your largest mixing bowl and add in the oat flour, then add the remaining whole oats, baking powder, bicarbonate of soda, salt, black pepper, ground flaxseeds and chopped parsley. Stir to combine and mix through.
- In a seperate bowl, whisk the eggs, then add in the Ballymaloe Mayo, Ballymaloe Fiery Relish, honey, and milk. Whisk well to combine.
- Make a well in the centre of the dry ingredients, and pour in the wet mixture: bring it together quickly, but without over-mixing. Allow this mixture to sit for 5 minutes.
- Place the mixture into the loaf tin and spread it out evenly using a spoon. Take a teaspoon of Ballymaloe Fiery Relish and spread along the top of the loaf, then sprinkle over some oats and freshly-cracked pepper.
- Bake for 45-50 minutes. Remove from the tin and place back into the oven for a further 5-10 minutes.
- When finished baking, place on a wire rack to cool for an hour, then eat and enjoy!