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.
A yeasted porridge (oatmeal) loaf
- 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
For more bread recipes why not try our