Reduce food waste and make this easy loaf of bread which uses up leftover porridge / oatmeal.
Oats are a breakfast staple here, in winter as porridge or Bircher muesli when it’s warmer. But there’s more to oats than just porridge:  here’s a novel use, adding another layer of flavour to this delicious and wholesome loaf of home-made porridge bread. Inspiration came from a dinner cooked by Skye Gyngell with Miele, where a sourdough bread incorporating porridge was served. There are many recipes for this type of bread available including one from Chad Robertson, to be found in Tartine Book No.3. So rather than add to that list, I decided to make a yeasted porridge bread.
I make porridge using the ratio of 2:1:1 by volume of water, milk and oats. Half a cup of oats makes plenty for one person, but if I’ve made too much this porridge loaf is the perfect way to use the excess. I wait until the porridge is cold before starting to bake, as I don’t want to heat the yeast before it’s had a chance to raise the dough to a light and airy state.
As there’s so much liquid in the porridge, this makes for a very loose dough. When kneading, it doesn’t come together into a pliable, soft dough as normal, but rather rather wet. It’s a perfect candidate for a dough hook and a mixing machine. However, after 10 minutes kneading or so, there’s a definite change in texture and more structure to the dough. Use your normal bread making technique: mix and knead, allow to raise, knock back and form into a loaf, proof in a loaf tin and then bake. As it’s such a wet and sticky dough, it’s probably not one for absolute baking novices. Instead, try our basic loaf recipe.
Delicious for breakfast with our homemade pressure cooker marmalade, or for the ultimate meal to use up leftovers serve this with our left over salad soup.
A delicious easy to make loaf of porridge/oatmeal bread - ideal for using up leftovers
- 200 g strong white bread flour
- 100 g strong brown bread flour
- 150 g cold porridge A small bowl.
- 260 ml water
- 1 tsp salt
- 1 tsp dried yeast
- 1 tbsp rolled oats
-
If using activated yeast, dissolve the yeast in the water. Add the rest of the ingredients, and bring together into a dough.
-
This will be a wet dough; transfer to the countertop and knead for 10 minutes or so. It won’t come together like normal dough, but after kneading will show signs of more structure than at the beginning.
-
Place the dough back in the bowl, cover, and leave for an hour or so to raise.
-
When doubled in size, turn it out, knock back and form into a loaf shape. Transfer to a greased loaf tin,. and sprinkle the rolled oats on top. Leave to proof for 45 minutes or so - again, until doubled in size.
-
Bake at 200 degrees for 35-40 minutes, until it sound hollow when tapped on the bottom.
- The amount of porridge you use isn't critical - about 30% more or less is fine.
- Use up leftover leaven in our leftover sourdough leaven loaf
GET EASY, TASTY RECIPES FOR FREE WHEN YOU SUBSCRIBE!
For more bread recipes why not try our
or a soft white loaf with yoghurt
[email protected]
I am always making too much porridge, but this makes me realise you have no excuse for not using up your leftovers and is so relevant right now with food costs rising as much as they are. I will mention this my next cookery class!
Helen
it is so easy to accidentally over cater and porridge is really not great reheated. Ideal in this bread however.
Christine
It looks so fluffy. Porridge bread is something I’d really like to try making.
Helen
It is bread with that extra flavour and really rather delicious.
Marsha | Marsha's Baking Addiction
What a delicious way to use up leftover porridge! Looks so good!
Helen
I always feel satisfied when I don’t waste food, particularly when it can be added to something really useful like bread.
Erren
Having leftovers is a nightmare but you’ve come up with a handy idea to get rid of that porridge or oatmeal, this bread looks so inviting, I could make this and toast it for my breakfast!
Helen
It is all too easy to have leftovers, so being able to make another useful recipe is ideal.
Sus // roughmeasures.com
What a great idea to save on food waste. I often have oats left over and wonder what to do with them.
Helen
Very satisfying to not have to throw away the leftovers.
Amanda
This is a great way to re-purpose the porridge. It sounds like it would be good with raisins and cinnamon mixed in.
Helen
Adding raisins and cinnamon would make a delicious bread, perfect for breakfast the next day.
Tara
How wonderful! I never thought to add porridge to bread. It sounds absolutely incredible!
Helen
Bread is a very versatile dish, with many variations. I love how you can adapt recipes to suit.
Kate | Veggie Desserts
What a fantastic way to use up leftover porridge! I’ll try it the next time we make too much. As my kids love porridge in the mornings, but their eyes are bigger than their bellies, that’s quite often.
Helen
It is all too easy to make more than we need, a common issue with porridge.
five little doves
Ahh I can’t have oats due to intolerances, but this looks amazing. Fresh bread and real butter used to be my favourite thing in the world. I miss proper bread!
Helen
I would miss bread terribly if I weren’t allowed it. Are you able to have rice flour bread?
Ana De- Jesus
I really like the look of the white yogurt loaf but the oat porridge loaf looks delicious as well. I bet they smell amazing x
Helen
The smell of fresh baking bread is one of the best parts about making your own.
Jenni
Oh I would never have thought of this, looks lovely x
Helen
Thank you Jenni, I like to have ideas that useful and enjoyable.
Holly - Little Pickle's Mom
Wow! What an amazing idea – one to definitely try out. I love oats in bread so this sounds YUM.
Helen
We’ve been making extra porridge to make it!
Kara
And now I fancy baking bread just for the smell!!
Helen
Can’t beat the smell of freshly cooked bread.
Kate - gluten free alchemist
Love this idea! Reckon I could work left-over porridge into a gluten free recipe as well! xx
Helen
Certainly could Kate, I imagine it would work just as well.
Elizabeth
This is an absolutely brilliant recipe! Perfect for those rare occasions where we’ve made too much porridge (usually if a child changes their mind after agreeing to eat it for breakfast!). Thank you for sharing with the No Waste Food Challenge! :)
Helen
Thanks Elizabeth. It is the ideal addition to a loaf.
Marina Sunham
Have just found your website Helen. I made breads in a machine. I wont be buying another, even though, i went through 2.
My husband makes porridge every day. Soaks oats with hot water then adds his milk and toppings, nut and seeds and chopped fruit. None left over!
I eat it about a couple of spoons of raw oats onto yogurt,thinned a little with milk and a few nuts and fruit but not every day.
My question is how much is the “left over” porridge you added to your recipe.
I am so interested in this bread, as 1 of my adult daughters is Vegan, so she can use soya milk
Such a very interesting item to read through. Kind regards Marina
Helen
Hi Marina,
we used about 150g of leftover porridge, which is a small bowl. But it doesn’t matter that much, 30% more or less won’t make a difference.
Deanne
Your cooking temp is 200? I would assume that that is celsius and 400F is equivalent?
Helen
Good spot – 200C. I’ve updated to show temp in F too