Description
This porridge bread recipe combines the heartiness of oats with the traditional warmth of a homemade loaf. A blend of wholemeal flour, yogurt, and oats results in a nutritious bread rich in fiber and flavor. Passed down through generations, porridge bread’s versatility allows for both sweet and savory variations, making it an ideal choice for breakfast or a snack.
Ingredients
- Rolled oats – 1 cup, cooked into porridge
- Water or milk – 1 cup (for cooking the oats)
- Wholemeal flour – 1½ cups
- Plain or Greek yogurt – 1 cup (for moisture and soft texture)
- Baking soda – 1½ tsp (for a gentle rise)
- Salt – ½ tsp
- Optional Add-ins:
- Herbs (rosemary, thyme) or spices (smoked paprika) – 1–2 tsp for savory flavor
- Seeds (sunflower, chia, or flax) – ¼ cup for texture and added nutrients
- Honey or maple syrup – 1 tbsp for subtle sweetness
Instructions
- Prepare the Oat Porridge
In a small saucepan, cook the oats in water or milk over medium heat until thickened to a porridge-like consistency. Let cool slightly. - Mix Ingredients
In a large bowl, combine the oat porridge, yogurt, wholemeal flour, baking soda, and salt. Stir just until incorporated. If using, add herbs, seeds, or honey for a customized flavor. - Proof the Dough
Transfer the dough to a greased bowl, cover with a damp cloth, and let it proof in a warm place for 1 to 1.5 hours or until it doubles in size. - Shape and Second Proofing
Punch down the dough to release air, then shape it into a loaf. Place in a greased loaf tin or shape directly on a baking sheet. Cover and let rise for another 30 minutes to an hour. - Bake
Preheat the oven to 200°C (400°F). Bake the bread for 25–30 minutes, or until it reaches a golden-brown color and an internal temperature of 90°C (195°F). - Cool and Serve
Allow the bread to cool slightly before slicing. Enjoy fresh, or toast slices for a comforting, wholesome treat.
Notes
- Sourdough Version: Use a sourdough starter instead of baking soda for added flavor and complexity.
- Porridge Soda Bread: Skip the yeast or proofing and use baking soda for a quick, dense loaf.
- Storage: Store at room temperature for up to two days, or in the fridge for up to a week.
- Prep Time: 15 minutes (plus proofing)
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Scottish-inspired
Nutrition
- Calories: 130
- Sugar: 1g
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g