Whenever I make porridge I always seem to have a bowl over! Fortunately it can be heated the next day, or it freezes really well, so it never goes to waste. The other day I experimented with a bowl of cold porridge whilst making my bread. I thought – well, I put milk and grains into a loaf so why not porridge? After a few trials – and errors! – i achieved a loaf with a difference. It has a lovely texture, is full of flavour and makes delicious toast.
I ring the changes with the seeds, but I like to have a mixture. You can also make rolls or 2 cob loaves, using the same method but reducing the cooking time.
Porridge and Seed Bread
- 400 g strong white bread flour
- 200 g strong wholemeal bread flour
- 40 g mixed seeds - sunflower pumpkin,chia, linseed
- 8 g salt
- 8 g fast action dried yeast
- 300 g cold porridge
- 350 g water
- 1 tbsp oatmeal
- Put the flours, salt , seeds and yeast in a mixing bowl, or food mixer with a dough hook.
- Add the porridge and tepid water. Mix the ingredients well with a metal spoon, or with the dough hook for about 5 minutes until thoroughly mixed but still quite sticky.
- Cover the bowl with cling film and leave to rest until it has roughly doubled in size, for about an hour.
- Turn the dough out on to a floured surface and knock it back, kneading for about 5 minutes until smooth and light or using a mixer with a dough hook, knead it for about 4 minutes.
- Shape the loaf and place into a greased 900g loaf tin. Cover with greased cling film or a tea towel and rest for 40-45 minutes.
- Heat the oven to 200C / Gas mark 6
- After resting, the dough should have nearly doubled in size.
- Sprinkle the oatmeal over the top and bake the loaf for 40-45 minutes until cooked through. Check by turning the loaf out of the tin and when tapping the bottom there should be a hollow sound.
- Turn out on to a wire rack and cool before cutting.
I like to slice the loaf and pop it in a plastic bag into the freezer, ready to toast from frozen.