Everyday · Easy
Overnight Porridge Loaf
Cooking a little porridge into the dough makes a remarkably soft, long-keeping loaf. It's our go-to for school lunches and weekend toast alike.
Time4 hr
Makes1 tin loaf
Ingredients
Dough
- 120 g cooked porridge oats, cooled
- 400 g stone-milled white flour
- 240 g water
- 8 g salt
- 5 g instant yeast
- 20 g honey
Method
Scroll through — the rail follows your place.
10 min
Mix & knead
Combine everything and knead until smooth and elastic — the porridge makes a soft, slightly sticky dough.
- 2
90 min
Rise
Prove covered until doubled, then knock back gently and shape into a tight cylinder.
- 3
60 min
Final proof
Settle into a tin and prove again until the dough crowns just above the rim.
- 4
35 min · 210°C
Bake
Bake until golden and hollow-sounding, then cool fully on a rack before slicing.
