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Porridge bread

Porridge bread served on a chopping board

Porridge bread

Name: Porridge bread
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 8-10 (1 large loaf)
Ingredients: 200g cold leftover porridge; 500g strong white bread flour plus extra for dusting; ½ tbsp caster sugar; 1 tsp flaked sea salt; 7g dried yeast; small handful of oats to sprinkle

Diana Henry

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Serves 8-10 (1 large loaf)

Easy

Prep: 25 mins

Cook: 45 mins

plus 1 hr 45 mins proving

A star rating of 5 out of 5.5 ratingsRate

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Porridge eaters in the house? Use up cold porridge leftovers to make this easy porridge bread. Enjoy with butter and marmalade or with soup and sandwiches

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g cold leftover porridge
500g strong white bread flour

plus extra for dusting
½ tbsp caster sugar
1 tsp flaked sea salt
7g dried yeast
small handful of oats

to sprinkle

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Nutrition: Per serving (10)

kcal212
fat2g

low
saturates1g
carbs41g
sugars2g
fibre2g
protein7g
salt0.5g

Method

step 1

Put the porridge in a large mixing bowl with 300ml lukewarm water. Stir in the flour, sugar, salt and yeast until fully combined. Cover with a damp tea towel and leave to prove for 1 hr, or until it has almost doubled in size.
step 2

Tip the dough onto a well floured surface and knock the dough back, punching and kneading it – don’t worry if it’s very soft. Shape the loaf and put it in a non-stick 900g loaf tin. Cover with the damp tea towel and let it prove for another 45 mins. It should expand to fill the tin. Heat the oven to 220C/200C fan/gas 6.
step 3

Make a slash along the length of the dough and sprinkle on the oats. Bake for 10 mins, then turn the heat down to 190C/170C fan/gas 3 and cook for another 30 mins. Carefully turn the loaf out and tap the bottom. If it sounds hollow, then the bread is ready. If not, put it back in the oven for another 5 mins. If any oats fell off when you turned it over, scatter them back over the loaf.
step 4

Turn the loaf out onto a wire rack and leave to cool.

Recipe from Good Food magazine, February 2021

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