Porridge Bread

(Makes 1 loaf)

400g strong white bread flour
5g salt

5g sugar

5g easy-bake yeast

15g melted butter
200g cold porridge
250g water, approximately
1 tbsp oatmeal

  • Put the flour, salt, yeast, sugar, butter and porridge in a mixing bowl.
  • Add the water. Cold water is fine as a slower prove will improve the bread.
  • Give the ingredients a good mix with a metal spoon. The dough should feel wet.
  • 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.
  • Shape the loaf and place it at the bottom of a 900g loaf tin lined with greaseproof paper. Cover with a damp tea towel and rest for a further 30-45 minutes.
  • Heat the oven to 190C/gas mark 6
  • After resting, the dough should have not quite doubled in size.
  • Sprinkle over the oatmeal.
  • Cook the loaf for approximately 25-30 minutes until cooked through.
  • Turn out on to a wire rack and rest the loaf before cutting.