Porridge Bread
This porridge bread is a soft, hearty loaf made with rolled oats and pantry staples. It’s great for sandwiches, toast, or slathered with butter, with just a hint of sweetness from maple syrup.
You start by cooking a simple oat porridge on the stove, then stir it into a yeast mixture to create a dough that bakes up tender, moist, and golden. Rooted in Cape Breton tradition and my Scottish ancestry, it’s an everyday bread that still feels special. You often see loaves of it in small-town bakeries across Nova Scotia, but nothing beats a homemade slice still warm from the oven.
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Ingredients For Porridge Bread
Ingredient Notes
- Butter: Adds richness and helps create a soft texture in the bread. It’s also used to brush the top of the loaf for a golden crust.
- Maple Syrup: Provides subtle sweetness and flavour.
- Rolled Oats: Used to make a creamy porridge that adds moisture and texture to the bread. Rolled oats break down as they cook, blending seamlessly into the dough.
- Yeast (Active Dry): Be sure to use active dry yeast, not rapid rise, as a slower rise develops better flavour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can use bread flour in the same amount.
- Butter: Unsalted butter works fine in the same amount. You can also use an equal amount of neutral oil, like vegetable or canola.
- Maple Syrup: Honey or brown sugar can be used in the same amount as a substitute.
- Oats (Rolled): You can use quick oats in the same amount, but avoid steel-cut oats as they won’t soften properly.
- Salt: Kosher or sea salt can replace table salt in the same amount.
- Sugar (Granulated): Brown sugar can be substituted in the same amount.
- Yeast (Active Dry): Instant yeast (also called rapid rise) can be used in the same amount, but skip proofing it in warm water.
Recipe Variations
Try any of the following for a twist on this porridge bread recipe:
- Apples: Fold in ½ cup of peeled, grated apple.
- Blueberries: Stir in ½ cup of fresh or frozen blueberries.
- Cinnamon: Add 2 teaspoons of ground cinnamon to the dry ingredients.
- Cranberries: Stir in ½ cup of dried cranberries.
- Flaxseeds: Add 2 tablespoons of ground flaxseeds to the flour mixture.
- Nuts: Stir in ½ cup of chopped walnuts or pecans.
- Orange Zest: Add the zest of one orange to the dough.
- Raisins: Stir in ½ cup of raisins.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Porridge Bread
STEP 1: Cook the oats in water and maple syrup until creamy, then cool completely.
STEP 2: Proof the yeast in warm water with sugar, then add melted butter, salt, and the cooled oats. Stir to combine.
STEP 3: Add the flour and stir until a shaggy dough forms.
STEP 4: Knead the dough for 10 minutes, then shape it into a ball and place it back in the bowl. Cover the bowl for one hour.
STEP 5: By this time, the dough should have doubled. Gently punch down the dough and divide it into two.
STEP 6: Shape the dough into two smooth balls. Place the balls in a standard loaf tin lined with parchment paper and cover for 45 minutes.
STEP 7: Brush both dough balls with melted butter and then cover the tin with a second upside-down loaf tin, like a cover.
STEP 8: Bake the porridge bread for 20 minutes, then remove the cover and bake for 10 minutes more. Cool completely before slicing.
Expert Tips
1. Use a digital kitchen scale and an oven thermometer for the most accurate results.
2. For rising, I cover my dough with reusable shower caps from the dollar store.
3. The 10-minute version of Taylor Swift’s “All Too Well” is the perfect kneading timer.
Recipe Notes
- Ensure the cooked oats cool completely before adding them to the dough to prevent interfering with the yeast activity.
- If the yeast doesn’t look frothy after proofing, it may have expired, or the water might have been too hot or cold. Start again with fresh yeast.
- Cover the dough loosely when rising to avoid sticking and allow room for expansion.
- Allow the loaf to cool fully on a wire rack before slicing to prevent the crumb from becoming gummy.
Storage
- Store the bread in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a freezer-safe bag for up to 2 months. Thaw slices at room temperature or warm them briefly in the toaster.
More Bread Recipes
- Homemade White Bread: A simple yeast dough with minimal ingredients.
- Pumpkin Bread With Cream Cheese Frosting: Loaded with real pumpkin and pumpkin pie spice.
- Buckwheat Banana Bread: This is a traditional recipe made with whole-grain flour.
- Oatmeal Molasses Bread: A true Nova Scotia classic, perfect with chowder or beans.
Did you make this porridge bread? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Porridge Bread
Special Equipment
- Digital kitchen scale or measuring cups and spoons
- Small saucepan
- Mixing bowl
- Danish dough whisk or sturdy spoon
- Clean shower cap or tea towel
- 2 9 x 5-inch (23 x 13 cm) loaf pans
- Parchment paper
- Pastry brush
- Oven thermometer
- Wire rack
Ingredients
- ⅓ cup rolled oats, not quick oats
- 1 ⅔ cups warm water, divided
- 2 tablespoon salted butter, divided
- 2 tablespoons maple syrup, pure
- 1 ¼ teaspoon active dry yeast, not rapid rise
- 1 tablespoon granulated sugar, divided
- 1 teaspoon salt
- 3 cups all-purpose flour, plus extra for kneading
Instructions
- In a small saucepan, combine the rolled oats with ⅔ cup (166 g) of water and the maple syrup. Cook over medium heat, stirring frequently, until the oats are soft and the mixture is thick and creamy, about 5 to 7 minutes. Allow the porridge to cool completely to room temperature.
- Melt 1 tablespoon of the butter and set it aside.
- Pour ¼ cup (63 g) of warm water into a mixing bowl. Add the yeast and ½ teaspoon of the granulated sugar, stir to combine, and let sit for 10 minutes or until frothy.
- Add the remaining ¾ cup (188 g) of warm water, plus the remaining sugar, salt, and melted butter to the bowl. Stir to combine, then add the cooled porridge and mix well to incorporate.
- Add the flour and stir until a shaggy dough forms. Continue stirring until all dry bits of flour are incorporated.
- Turn the dough onto a lightly floured surface and knead by hand for 10 minutes, adding a sprinkle of flour anytime the dough sticks to the surface or your hands. The dough should feel smooth, elastic, and slightly tacky but not sticky.
- Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a shower cap or a damp tea towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Line a standard 9 x 5 inch (23 x 13 cm) loaf tin with parchment paper.
- Gently punch down the dough and turn it out onto a work surface. Divide the dough into two portions and form each into a smooth ball. Place the balls side by side in the prepared loaf pan. Cover the pan and let the dough rise for another 45 minutes, or until it rises about 1 inch (3 cm) above the pan’s rim.
- Preheat the oven to 425°F (190°C) and melt the second tablespoon of butter. Brush both dough balls with the butter and then cover the tin with a second upside-down loaf tin, like a cover. Bake the loaf for 20 minutes. Carefully remove the top tin cover and bake for 5 to 10 minutes more, or until the top sounds hollow when tapped and the crust is golden. Remove from the pan and cool on a wire rack for 3 to 4 hours before slicing.
Recipe Notes
- Ensure the cooked oats cool completely before adding them to the dough to prevent interfering with the yeast activity.
- If the yeast doesn’t look frothy after proofing, it may have expired, or the water might have been too hot or cold. Start again with fresh yeast.
- Cover the dough loosely when rising to avoid sticking and allow room for expansion.
- The top of the loaf may crackle after cooling. This is normal.
Storage
- Store the bread in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread in a freezer-safe bag for up to 2 months. Thaw slices at room temperature or warm them briefly in the toaster.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
Delicious, easy and lovely textured for breakfast or brunch! Thank you.