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A loaf of porridge bread with a slice of bread.

Porridge Bread

This porridge bread recipe turns leftover oatmeal into a beautifully soft and wholesome loaf! A great way to make sure nothing goes to waste.
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Prep Time 20 minutes
Cook Time 45 minutes
Rising Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 ½ teaspoons fine sea salt
  • 2 tablespoons maple syrup
  • 2 teaspoons instant yeast
  • 1 cup cooked oatmeal
  • 1 ¼ cups water (lukewarm)
  • 2 tablespoons unsalted butter softened

Method
 

  1. In a large bowl, mix together all of the ingredients.
  2. Turn the dough out onto a floured work surface and knead for 3-4 minutes. Let the dough rest for 5 to 10 minutes, then knead for 3-4 minutes more until a soft, smooth dough forms. Place the dough in an oiled bowl, cover, and let it rise until doubled in bulk, about 1 ½ to 2 hours.
  3. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.
  4. Cover the dough and let it rise for about 1 hour. It will be slightly less than doubled in bulk.
  5. Preheat the oven to 350°F and slash the top of the loaf several times; I used a crosshatch pattern. Bake for 40 to 45 minutes, or until the loaf is a deep golden brown.
  6. Remove the bread from the oven and transfer it to a rack to cool completely. It's delicious served warm.

Notes

Recipe adapted from King Arthur Flour.
    • Use any kind of oats. I love old-fashioned (rolled) oats when I make oatmeal, but steel-cut or instant (quick) oats work great, too.
    • Make it dairy-free. Substitute the butter with non-dairy butter or vegetable oil.
    • Add a little more flour if necessary. A wetter batch of leftover oatmeal may need a touch more flour, although you don't want to overdo it. Add just enough extra flour to form a smooth and pliable dough.
    • Check with a thermometer. If you're uncertain about whether your bread is fully baked, use an instant-read thermometer! Bread is done baking when it hits about 190–200°F internally.
    • Add-ins! You could add ½-1 teaspoon ground cinnamon or ginger for a hint of warmth, and/or 1 cup of raisins to make an oatmeal raisin bread. Or, try 1 cup of chopped walnuts for some crunch.
    • To make gluten-free: Use King Arthur Flour's Gluten Free Bread Flour in place of the whole wheat and all-purpose flour by weight.