This amazing no-knead porridge bread recipe from the My Fussy Eater Cookbook is perfect to bake ahead for a quick & easy healthy breakfast for kids!
Today I have a new healthy breakfast recipe to share with you - a super easy porridge bread, the recipe for which has come from a fantastic new family friendly cookbook written by Ciara Attwell at My Fussy Eater.
This amazing no-knead bread takes just minutes to prepare and is naturally gluten free with no flour or yeast (use gluten free oats if needed).
Porridge Bread With Milled Flax
The My Fussy Eater cookbook was first published earlier this year and although I expected it to be good, given that is written by one of my all time favourite family food bloggers, I was seriously impressed with how much is packed into it.
This book is so much more than just a recipe collection - it has loads of brilliant tips for feeding kids (fussy or otherwise), some really useful meal plans, lunch box ideas, and of course the recipes -100 delicious family friendly recipes covering every part of the day from breakfast to dinner, with lunch, snacks and treats in between.
As you can see over on her blog My Fussy Eater, Ciara's recipes are always quick, easy and no-fuss to prepare, so they're perfect for busy modern families.
Quaker's Best Oatmeal Bread
As a mum of two herself, Ciara clearly understands the need to feed children good, healthy food without spending hours slaving away in the kitchen, and her recipe book delivers on that promise with a fantastic array of simple but delicious recipes that you and your kids will want to make again and again.
After spotting this easy oat bread recipe in the cookbook I just knew I had to try it, and I'm so glad I did, it's seriously one of the best new recipes I've tried in a long time. Not only is is really quick and easy to prepare, but it tastes amazing and is really filling so a perfect start to the day.
The porridge bread also keeps for several days after making it so it's a great recipe to bake on a Sunday afternoon ready for quick and easy weekday breakfasts for the whole family.
Oat Porridge Soft Sourdough Bread
Pour the bread mixture into the lined loaf tin. Smooth out the top and draw a line down the centre of the loaf with a knife.
Place in the pre-heated oven to bake for 45 minutes. After 45 minutes, carefully remove the loaf from the tin then put it back in the oven, directly on the oven shelf, and bake for another 5 minutes. This will help give the loaf a lovely crispy crust.
Or for more delicious and healthy breakfast ideas, check out the Healthy Breakfast Recipessection here on the Eats Amazing blog or follow myHealthy Breakfast Ideas Pinterest boardfor fresh and seasonal inspiration all the year around!
Oat & Barley Bread Recipe For Bakeries
The My Fussy Eater cookbook is available now in all good book shops and to order online, with an RRP of £14.99.
This amazing no-knead porridge bread from the My Fussy Eater Cookbook is perfect to bake ahead for a quick & easy healthy weekday breakfast for kids!After the past few weeks, I'm not sure I want to move ever again. Throughout the last year as our new house has been under construction, we've been steadily reducing anything superfluous around the house. My wife and I don't have much “fluff” to start with (we try only to buy what we need), and yet, this move (just across town mind you) has been a sprint from start to finish. We had only a few weeks to fix all the small issues found by the inspector, prepare all the paperwork required, pack up our belongings, and finally do the last cleaning. Toss on a graduation trip one of the weekends plus visiting family, and that leaves only a smidgen of time to get all this done. But as is always true with me when it comes to baking, making this oat porridge sourdough bread was a priority.
We finally finished packing the track to the brim; furniture on top of furniture, kitchen stuff on top of bedroom stuff, clothes on top of everything else, but one sure thing was my starter acted as a co-pilot up front in the moving truck where I could keep a close eye on it.
Easy Oatmeal Banana Bread • Unicorns In The Kitchen
Somehow we pulled it off and are now in a temporary abode until our home is finished hopefully only a few more weeks. Baking for the rest of the month is going to be tough, but it's going to make moving into a home with a double oven that much better. I cannot wait to double my bread baking experiments.
Now that the moving gripes are out of the way let's get started with this entry. I've been working on it for quite a while now through several attempts, failures, and successes. Let's talk about oats.
My wife typically gives me dirty looks when she catches me finishing off the household's supply of rolled oats before she can even get a few days of breakfasts in (since writing this I've started to stock these oats in bulk so we always have supply). I eat them just about every morning for breakfast with cut fresh fruit, pecans/walnuts/almonds, honey and either currants or raisins. It's one of the only things I can eat in the morning that keeps me completely full until lunch. Given my high activity level (running, gym, dog walking, hiking, etc.) I almost always wake up ravenous, and oats do the trick.
Mary Flahavan's Porridge Bread
A while back when I was flipping through Tartine No. 3, I stumbled on their oat porridge recipe and immediately read it with unwavering attention. So let me get this straight, oat porridge, my favorite breakfast concoction, cooked
A loaf of my already favorite sourdough recipe? I tell you I was ready to grab the package of oats from the cabinet and get baking straight away.
Despite my fervor for cooking this loaf, I've been hesitant to share my progress on until I finally tinkered and tested enough to discover some insight, with a bit of luck here and there, and a process that will deliver worthy results. Now that I'm happy with the outcome, and I've consistently made some exceptional tasting loaves, it's time for me to share my findings with you.
Honey Oat Bread
Your first attempt at this bread might be more challenging than previous the recipes I've written in the past. I have never made a porridge bread before this, and I wasn't sure what to expect, but really, what could be so hard about folding in some cooked oats? I've added all kinds of ingredients (walnuts, olives, sesame seeds, stout beer, etc.) and had smashing results so this shouldn't be any different… Well, it turns out those cooked oats come with a lot of surprises. First and foremost, cooked oats do hold on to a lot of water, so you have to take that into account when hydrating your dough.
Additionally, the simple act of cooking oats pushes them into releasing much of their starches which in turn makes them very, very sticky (ever noticed if you leave your morning oatmeal in the bowl the oats stick to the bowl like glue?). Not only these two things but since they are sticky and hold together tightly after they are cooked, they can be quite difficult to properly mix through your fermenting dough without destroying the gluten network built up during bulk fermentation. Don't worry though; we'll work through each of these issues in turn.
Aside from all the doom and gloom, this is one incredibly moist, tender, light and tasty loaf. Once you get the hang of dealing with the porridge and the effect it has on your dough, you'll be hooked on the results. Thisbread is one that'll cause people to line up outside your door in the rain, hoping to get a loaf.
Oatmeal Bread Recipe
I've received a few comments and emails asking for me to show you a few of my “failed attempts” and the process from beginning to end, not just the final results. For this oat porridge bread, I chronicled each attempt, the results, and any notes and lessons learned. The method and ingredients directly below represent my best effort thus far, and the entries afterward show those that didn't quite hit the mark. If you're interested, read on as they might provide some added insight for those struggling with this tricky recipe.
The levain used for this bread is the same young levain I described in my last post. Start this in the morning when you wake, and it'll be ready in around 5-6 hours.
I try to keep the levain somewhere warm in the kitchen, at around 78°F (25°C). One handy little trick rick I'll use if my house is still a tad on the cool side, especially in the early morning, is to put the levain in the oven and turn the interior light on until it warms up slightly (not the actual oven!). This setup provides a fairly sealed environment where the levain can do its
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