Leftover Porridge Bread
Leftover porridge bread might just be the most satisfying loaf EVER!
I just love using up breakfast leftovers, to make a light but crunchy loaf that is ready in time for lunch.
Best of all, there’s no kneading, no drama and no wasted porridge!
It’s got the stickiness of a good sourdough, but tastes more creamy and crumpetty – definitely a recipe to try if you’re a porridge fan!
Now, when I say ‘leftover porridge’ I do mean that you should use the actual half-eaten scrapings from the kids bowls (maple syrup, raisins and all!!) plus the inevitable extra porridge that’s always left in the pan - and I also use up any un-drunk dregs of milk that didn’t get finished at breakfast. I have even been known to chuck half a cup of lukewarm tea in, instead of the water, and it tasted great!!
Note: This recipe is adapted from one by @5oclockapron
RECIPE FOR ONE LOAF OF PORRIDGE BREAD
(to be baked either in a 900g loaf tin or a high sided 18cm round cake tin)
500g leftover porridge slops (mix together any leftover porridge back into the saucepan and make it up to 500g with some boiling water and cold milk until you have a lukewarm lumpy gruel. A good mixture is approx 250g porridge, 150ml cold milk and 100ml boiling water)
350ml strong bread flour (white or wholemeal. I’m sure this would work fine with plain flour too)
7g fast action yeast
1 tablespoon honey/maple syrup or a handful of mixed seeds (optional)
- Simply combine all the ingredients together in a bowl to form a very wet sticky dough.
- Stir vigorously with a wooden spoon for a minute or two until it looks elastic and stringy.
- Scrape the sticky dough into a well greased (or ideally baking parchment lined) 900g loaf tin or round cake tin.
- Cover it with a damp tea towel or cling film, and leave it to rise for 2 hours or until it rises to reach the top of the tin.
- Heat the oven to its very highest setting (approx 270 degrees C) and put a dish of water in the bottom of the oven (the steam helps to form a crunchy crust!)
- Then sprinkle some oats or seeds over the top of the loaf and make a few deep snips in the risen dough with sharp scissors.
- Bake the loaf for 10 minutes at the hottest temp your oven has, and then reduce the temp to 200 degrees C and continue to bake it for another 30 minutes (if using a loaf tin rather than a round cake tin, add 5 mins extra to ensure its cooked through)
- Let it cool a while on a cooling rack before slicing it.