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Porridge Bread

Forget going bananas for banana bread - porridge bread has won our heart over! With just a handful of ingredients and a little baking magic, this recipe allows you to sit back, relax, and let your oven work its wonders.
Serves 8
Preparation time
45 min
  • 200g
    cold leftover porridge
  • 500g
    strong white bread flour, plus extra for dusting
  • 1/5 tsp
    caster sugar
  • 1 tsp
    flaked sea salt
  • 7g
    dried yeast
  • 300ml
    lukewarm water
  • 30g
    oats, to sprinkle
  • 30g
  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and flour a 900g loaf tin.
  2. In a large mixing bowl, combine the leftover porridge, 300ml lukewarm water, bread flour,  sugar, salt, and dried yeast. Mix well to evenly distribute the ingredients. Cover with a damp tea towel and leave to prove for 1 hour.
  3. Transfer the dough to the greased loaf tin and smooth the top with a spatula or the back of a spoon and sprinkle with oats.
  4. Bake in the preheated oven for 45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
  5. Remove the bread from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
  6. Once the bread has cooled, slice and spread 30g of Benecol® buttery taste spread on two slices and enjoy!
Products used in this recipe