Ingredients
- 125gm plain flour
- 100gm wholemeal flour
- 50gm Flannerys Own Organic Oat Bran
- 4 tbspn fresh sage, finely chopped
- 1 tbspn demerera or brown sugar
- 1 tspn salt
- 1 tspn bicarbonate of soda
- 100gm Cheddar cheese, grated
- 250ml plain yoghurt
Preparation
- Pre-heat the oven to 220c.
- Sift the flours into a large mixing bowl, reserving any sieved whole grains. Stir in the oat bran, sage, sugar, salt, soda and cheese.
- Pour in the yoghurt and bring together with a wooden spoon then lightly knead for a minute or two. You are looking for a reasonably firm dough but not too dry. If it seems that way, add more yoghurt and knead.
- Shape the dough into a rough ball and place it onto a floured baking sheet. Cut a cross into the top of the loaf, sprinkle on the whole-wheat and a little oat bran then bake in the oven for about 10 minutes. Turn the oven down to 200c and cook for another 20 minutes until golden brown.
- Cool on wire rack for a little while before serving.
Nutritional Information
Oat bran is the outer husk of the oat grain. The bran of grain is normally discarded during the milling process, which is unfortunate, since it contains the bulk of the dietary fibre of the grain, along with a large amount of useful minerals. Oat bran is a very concentrated form of fibre.
High-fibre, low-fat oat bran lowers cholesterol levels at a fraction of the cost of drugs. To lower cholesterol levels, oat bran must be eaten daily, according to recent studies.
The oat bran needs to be in your system every day along with the cholesterol if you want to get the maximum lowering effect. Studies have shown the more significant lowering of cholesterol - up to 15 percent - comes when 100 grams of oat bran are consumed every day. That is approximately equal to one-third of a cup of oat bran eaten twice a day.
Oat bran, like all cholesterol-lowering agents, is most effective when it is consumed in conjunction with a low-fat, low-cholesterol, high-fibre diet.