Mariella Frostrup’s porridge bread recipe

Packed with goodness, ridiculously easy to put together, and failsafe, this loaf will make you so proud when you get it out of the oven. Seeds, such as pumpkin and chia, are high in omega-3 fatty acids, fibre, and plant sterols, which can help lower cholesterol levels. You will need a 900g loaf tin for this recipe.

Ingredients

(Makes one 900g loaf with 14 slices per loaf)

Time: up to one hour

Sunflower oil, for greasing

500g plain yogurt

1 egg

1 tbsp milk

50g walnuts, roughly chopped

280g porridge oats

2tsp bicarbonate of soda

½tsp flaky sea salt

25g chia seeds

30g pumpkin seeds, plus 1tbsp to sprinkle on top

25g sunflower seeds, plus 1tbsp to sprinkle on top

Method

1. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Grease the loaf tin with a little oil and line with non-stick baking parchment.

2. Place the yogurt, egg, and milk in a large mixing bowl (if using a hand whisk) or the bowl of a food processor. Mix on a medium speed for 10 seconds. Add the chopped walnuts, porridge oats, bicarbonate of soda, salt, chia seeds, pumpkin seeds, and sunflower seeds to the mixture and mix on a medium speed for 25 seconds.

3. Transfer the batter to the prepared tin, level it out and scatter the extra pumpkin and sunflower seeds and the poppy seeds on top. Bake in the centre of the oven for 45 minutes until golden brown.

4. Using oven gloves, remove the tin from the oven and carefully turn out the loaf. Put it back in the tin upside down. Return to the oven and bake for a further 10 minutes. Remove from the oven and turn the loaf right side up onto a wire rack. Place a clean tea towel on top until you are ready to serve. Enjoy warm, with plenty of butter!

Nutrition: Walnuts are rich in omega-3 fatty acids and antioxidants, supporting heart health and reducing inflammation.

MENOlicious: Eat Your Way to a Better Menopause by Mariella Frostrup and Belles Berry is published in hardback by DK RED, priced £22. Photography by Dan Jones. Available now.