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Two slices and a loaf of bread made with leftover oatmeal on a bread board on a table set for breakfast with a Union Jack teapot and mug
5 from 5 votes

Leftover Porridge Bread (oatmeal bread)

This easy bread is perfect for using up leftover porridge or oatmeal. It is so good that you will make extra porridge so you can make it again and again!
Servings: 12 slices
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins

Ingredients

Porridge

  • 25 g porridge oats
  • 120 ml water - or water/milk mixture
  • 1 pinch salt

Bread

  • 260 ml water - lukewarm
  • 1 tsp dried yeast - quick or activated
  • 200 g strong white bread flour
  • 100 g strong brown bread flour
  • 1 tsp salt
  • 1 tbsp hemp oil - or olive oil
  • 1 tbsp rolled oats

Instructions

  • Make the porridge by mixing water (or milk and water mixture) and oats, and cook in a saucepan by simmering for a few minutes until smooth and creamy. Allow to cool.
  • If using activated yeast, dissolve the yeast in the water in the bowl of a stand mixer first. Then add the porridge, white and brown bread flour, salt, and oil. If using quick yeast, add it to the bowl with the flour etc. Mix using a dough hook on a medium to low setting for 8 minutes.
    Unlike other breads the dough won't turn into a smooth ball as you knead. You need to do the window pane test to see if it is ready.
  • Cover the bowl and leave in a warm place for an hour to rise. Butter a 1 lb/450 g loaf tin.
  • When the dough has doubled in size, turn it out of the bowl onto a floured work surface. Fold over into thirds, then roll into a loaf shape. Transfer to the loaf tin (seam down) and cover or place in a large plastic bag. Place in the warm location used in the step above.
  • After about 30 minutes, heat the oven to 210°C (fan) /230°C / Gas Mark 8.
  • The loaf will be ready to bake after about 15 more minutes proofing time. It's ready when it just springs back when pressed.
  • Bake for about 30–35 minutes. The bread is baked when it sounds hollow when turned out the the tin and tapped on the bottom. Allow to cool before slicing.

Notes

  • If you are using activated yeast, it is important to make sure it has properly dissolved before you add the flour. Some sources tell you to add a spoon of sugar and wait until it is frothy, but we have never found it makes a difference. BUT if you have had the yeast for some time it might be an idea to add a little sugar and to wait to check if the yeast is still good. 
  • Timings vary dramatically by age of the yeast, temperature, brand of flour, humidity and altitude.  Go by the volume of the dough, not the time. 
  • To make this loaf lighter use more white flour and less of the brown flour.  We'd not recommend using more brown flour as the porridge makes it heavier than a regular loaf. 
  • You can vary the amount of porridge in this, but try and stick to about 20-30% of the weight of the flour. 
Nutritional Information 
  • This recipe is 4 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 114kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg