No-knead porridge bread recipe
This unusual porridge bread loaf is made with porridge left over from breakfast time. It has a moist texture and crunchy crust, and makes fantastic toast
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Cooking tools:
- Loaf pan
- Oven
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Cooling rack
- Bread knife
- Kitchen towel
- Plastic wrap
Ingredients
- 200g cold cooked porridge (or see tip under step 7)
- 400g strong white bread flour (or swap in up to 150g strong wholemeal flour)
- 1 x 7g sachet fast- action yeast
- 3⁄4 tsp fine sea salt oil, to grease
- a handful of whole rolled oats, to sprinkle
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