Bread Breakfast Brunch

Porridge and Seed Bread

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 Bread - Proved










Porridge and Seed Bread

Prep Time2 hours 20 minutes
Cook Time45 minutes
Total Time3 hours 5 minutes


  • 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.

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