UntrainedChef

Porridge Bread

1 hr 50 min
2 portions

Perfect way to use up leftover porridge — the oats make the loaves incredibly moist and tender. Gets two proper loaves out of one batch of dough.

Instructions

  1. 1

    Use leftover porridge or cook some fresh oatmeal with water — just make sure it's completely cooled before you start.

  2. 2

    Put the flour, water, yeast, and salt into a mixing bowl with the porridge. Knead the dough well by hand or with a stand mixer on the lowest speed for about 10 minutes — it should be a little sticky, that's fine.

  3. 3

    Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.

  4. 4

    Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Shape each into an oblong loaf, brush with water, roll in oats, then place in greased 1-litre loaf tins. Cover with a cloth and let them proof until doubled again.

  5. 5

    Just before baking, score the tops with one or more cuts using a sharp knife. Bake on the lowest rack at 220 °C for 30–40 minutes.

  6. 6

    Turn the loaves out of the tins and cool on a wire rack.

Per average serving

1.2k
Calories
kcal
39.1
Protein
g
240.4
Carbs
g
9
Fat
g
29.9g
Fiber
2.5g
Sugar
2055mg
Sodium

Tips from the kitchen

  • The porridge needs to be fully cold before it goes into the dough. Warm porridge will kill the yeast or make the dough too slack to handle. If you made it fresh, spread it on a tray to cool faster.
  • This dough is stickier than most bread doughs and that's how it should be. Don't keep adding flour to make it easier to handle. A light dusting on the surface when you shape it is enough.
  • When you roll the shaped loaves in oats, press them in gently so they actually stick. If the oats just sit loose on top, half of them will fall off in the oven.
  • Tap the bottom of the loaf after baking. It should sound hollow. If it sounds dense and thuddy, give it another 5 minutes out of the tin directly on the oven rack.
  • These loaves freeze beautifully. Slice one before freezing and you can pull out individual slices straight from the freezer for lunchboxes.

Ways to vary it

  • You can swap some of the rye flour for spelt flour if you want a slightly nuttier flavour and a softer crumb. Keep the total flour weight the same.
  • A handful of sunflower seeds or pumpkin seeds mixed into the dough before the first rise adds some texture. About 50-60 g works well without throwing off the balance.
  • If you only have dried yeast, use roughly half the weight of fresh yeast called for, around 25 g, and dissolve it in the water first before adding everything else.

Storage & leftovers

Kept wrapped at room temperature, the loaves stay moist for 3-4 days, which is longer than most homemade bread because of the oats. They freeze well for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster from frozen.

What to serve with it

Good with butter and a slice of brown cheese for a Norwegian-style breakfast, or with soup for lunch. The rye and oat flavour holds up well against strong toppings.

UC
By Untrained ChefPublished 19 July 2026

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