Porridge Bread

Make the most of leftover porridge with this delightful porridge bread recipe, best served buttered alongside homemade soup. For a sweeter variety, try adding some honey

Ingredients

  • 300g strong white flour
  • 100g rye flour
  • 250ml tepid water
  • 200g cold porridge
  • 5g active dry yeast
  • 7g sea salt
  • 2tbsp oats

Method

  1. Combine all the ingredients in a large mixing bowl and mix everything together with a wooden spoon until the dough comes together. Cover the dough with a damp tea towel and leave to rest for 30 minutes.

  2. Uncover the bowl, pull each corner of the dough and fold onto itself. Cover with the tea towel again and repeat the process twice more every 15 minutes. Leave the dough now to prove until double in size (this can be done using a Miele Warming Drawer on the lowest setting for about 30 minutes).

  3. When ready, gently tip the dough onto a floured worktop and knead for about a minute before shaping into a loaf.

  4. Line and grease a 900g loaf tin with greaseproof paper, transfer the dough, cover loosely with a damp tea towel and allow to prove once more for another 30 minutes.

  5. When ready, preheat a Miele Oven on Moisture Plus 200°C with two bursts of steam. With a serrated knife, make a cut along the surface of the loaf about 1cm deep, sprinkle the oats all over and bake the loaf for about 40 minutes, releasing the steam right at the beginning.

  6. When ready, remove from the oven, place onto a wire rack and allow to cool down completely before slicing.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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