Left Over Porridge Loaf

Shop Ingredients
Serves 2


500g strong white bread flour, plus extra for dusting
200g leftover cold porridge
300g water
7g dried yeast (make sure it’s in date, we made a loaf that fell VERY flat)
8g salt
1 tbsp oats, to decorate, optional
Oil, to work the dough



This loaf makes use of the annoying amount of porridge that’s so often left in the bottom of the pot – an easy peasy waste-free recipe!

Recipe by Claire Thomson

Left Over Porridge Loaf

In a large mixing bowl, add the flour, leftover porridge, yeast and water.

Mix to form a shaggy dough, then knead for about 5 minutes – it’ll be pretty wet and sticky. Cover bowl with a clean, damp tea towel and leave dough to rest for 30 mins.

After resting, sprinkle salt evenly over the surface of the dough. Lightly oil your hands, then knead the dough to incorporate salt. Fold the dough over and in on itself a few times to form a neat and cohesive shape, pop it back in the bowl and cover with the damp tea towel. Prove somewhere warm until nearly doubled in size (ours took about 2 hours).

Dip the dough out onto a lightly oiled or lightly floured surface and knock it back, folding it in and over itself for about a minute. Shape the dough and place in a loaf tin that has been lined with greaseproof paper.

Prove the loaf again until the top of the dough has nearly reached the lip of the loaf tin, about 45 minutes should do. Once risen, slash the top of the dough with a serrated knife or scissors and sprinkle with the extra oats.

Bake the bread in a preheated oven at 220C for around 35 – 40 minutes until crisp and golden. The loaf should sound hollow when tapped from beneath. Cool on a wire rack for at least 20 minutes before cutting.





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