Given the volume of porridge my family gets through in the colder months, you might expect me to have nailed the perfect portion size. Alas, I seem unable to, and am always left with the same uneaten couple of spoonfuls.
Which got me thinking. Making my usual bread dough one morning, I substituted some of the flour and water for a little leftover porridge. My bread recipe is a wet dough that requires little kneading – it doesn’t involve much more than a vigorous mix with a metal spoon to combine the flour, yeast, water and salt. So into the mix went the porridge, with the children all looking askance, and off we trudged to school.
The dough behaved as normal: it doubled in volume, was knocked back, then popped in a loaf tin to prove again. Baked with a handful of oats on top, the Leftover Porridge Loaf was a triumph, with a terrific crust and a chewy, moist texture to the crumb. I think I’ve found an upside to my faulty porridge portioning abilities.
Easy Porridge Bread
Add the water. (Cold water is fine – the prove doesn’t need to be jumpstarted with warm water, and a slower prove makes for better bread.)
Cover the dough with a clean, damp tea towel and leave to rest on the worktop for an hour or more, until it has roughly doubled in size.
Turn the dough out on to a lightly oiled surface and knock it back, pushing, folding and turning it back in on itself for a minute or so.
No Knead Porridge Bread Recipe
Shape the loaf by tucking and folding the seams of the dough and sitting it at the bottom of a 900g loaf tin lined with greaseproof paper. Cover with the damp tea towel and rest for a further 30-45 minutes.
After resting, the dough should have not quite doubled in size again – just rising above the lip of the tin is good. You want the dough to still have a bit of unexpended energy from the yeast, so when it hits the heat of the very hot oven, the loaf will give a final burst upwards.
Add the water. (Cold water is fine – the prove doesn’t need to be jumpstarted with warm water, and a slower prove makes for better bread.)
Cover the dough with a clean, damp tea towel and leave to rest on the worktop for an hour or more, until it has roughly doubled in size.
Turn the dough out on to a lightly oiled surface and knock it back, pushing, folding and turning it back in on itself for a minute or so.
No Knead Porridge Bread Recipe
Shape the loaf by tucking and folding the seams of the dough and sitting it at the bottom of a 900g loaf tin lined with greaseproof paper. Cover with the damp tea towel and rest for a further 30-45 minutes.
After resting, the dough should have not quite doubled in size again – just rising above the lip of the tin is good. You want the dough to still have a bit of unexpended energy from the yeast, so when it hits the heat of the very hot oven, the loaf will give a final burst upwards.
Add the water. (Cold water is fine – the prove doesn’t need to be jumpstarted with warm water, and a slower prove makes for better bread.)
Cover the dough with a clean, damp tea towel and leave to rest on the worktop for an hour or more, until it has roughly doubled in size.
Turn the dough out on to a lightly oiled surface and knock it back, pushing, folding and turning it back in on itself for a minute or so.
No Knead Porridge Bread Recipe
Shape the loaf by tucking and folding the seams of the dough and sitting it at the bottom of a 900g loaf tin lined with greaseproof paper. Cover with the damp tea towel and rest for a further 30-45 minutes.
After resting, the dough should have not quite doubled in size again – just rising above the lip of the tin is good. You want the dough to still have a bit of unexpended energy from the yeast, so when it hits the heat of the very hot oven, the loaf will give a final burst upwards.
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