Porridge Bread

5 from 1 vote

Inspired by Cape Breton tradition, this homemade porridge bread combines creamy cooked oats and maple syrup for a soft, golden loaf.

Prep Time45

Cook Time40

Rising Time1 45

Total Time3 10

Course: Breads & Loaves

Cuisine: Canadian

Servings: servings

Calories: 192kcal

Author: Kelly Neil

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

US cups - Metric grams

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.

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