Porridge bread uses leftover oatmeal (porridge) to add moisture, texture and flavor to your loaf, making it the perfect bread for toast or sandwiches. It actually extends the life of your loaf as well by keeping it moist for days. This recipe provides a quick recipe for making the porridge but feel free to replace with leftovers if you happen to have some available. Just omit the water and oatmeal and use 1 1/2 cups cooled cooked oatmeal in its place.
If you would prefer to make this loaf without the raisins, omit them! Same goes for the cinnamon. In fact, if you would like a delicious sandwich bread, omit both the cinnamon and raisins! And if you would like more texture, add 1/2 cup chopped walnuts.
A note about the flour. I've only tried traditional bread flour, spelt flour, and a spelt and bread flour mix. I have not tried any other flours with this recipe. Personally, I am a huge fan of using spelt flour (subbed 1:1), however, it doesn't rise as much and results in a denser loaf. My husband prefers the combination of spelt and bread flour (I use 2 - 2 1/2 cups spelt and 1 cup bread flour) because you still get the nice rise and lightness that bread flour brings with its higher gluten content, as well as the delicious graininess flavor (not like whole wheat, much more pleasant in my opinion) and a bit more texture that spelt brings.
Making it vegan - I use plant milk (usually oat milk) for all of my baking including in this recipe with no issue. I sub olive oil for the butter and although I almost always use honey, I've found that you can successfully sub with maple syrup, maple sugar (brings a lighter sweetness), or sugar. If using maple sugar or regular sugar, stir well into the warmed milk so it dissolves before adding it to the flour mixture.
**Find a printable recipe here**
Cinnamon Raisin Porridge Bread
source: adapted from a recipe by America's Test Kitchen
makes 1 loaf
1 cup water
1 cup old-fashioned rolled or quick oats (*notes above on using leftover oatmeal instead*)
1 cup warm milk (105 degrees - 115 degrees Fahrenheit)
3 Tablespoon unsalted butter, melted and cooled or oil (coconut, olive, etc. if it's already liquid, no need to melt)
3 Tablespoon honey
3 - 4 cups bread flour
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2 teaspoons salt
1 cup old-fashioned rolled or quick oats (*notes above on using leftover oatmeal instead*)
1 cup warm milk (105 degrees - 115 degrees Fahrenheit)
3 Tablespoon unsalted butter, melted and cooled or oil (coconut, olive, etc. if it's already liquid, no need to melt)
3 Tablespoon honey
3 - 4 cups bread flour
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2 teaspoons salt
1-2 teaspoons cinnamon (depending on how much cinnamon flavor you prefer)
1 cup raisins (if they aren't soft, soak in hot water for a few minutes then drain, discarding soaking liquid, before adding)
Bring the water to a boil in a small saucepan over medium heat. Add the oats and cook until softened, about 1 minute. Remove from heat and let cool until just warm.
Whisk the milk, butter and honey together in a large liquid measuring cup. Combine 3 cups flour, yeast, salt, and cinnamon in a standing mixer fitted with a dough hook. Add the cooled oatmeal and mix lightly. With the mixer on low speed, add the raisins and milk mixture and mix until the dough comes together, about 2 minutes.
Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining flour, 1/4 cup at a time, until the dough clears the side of the bowl but sticks to the bottom. I've found it best to allow the dough to remain slightly wet and sticky.
Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover. Let rise in a warm place until doubled in size, 1-1 1/2 hours.
Spray a 9x5" loaf pan with nonstick cooking spray. Turn the dough onto a lightly floured counter and gently press it into a 9" square (like you're making cinnamon rolls). Roll the dough into a tight cylinder and pinch the seams closed (again, like cinnamon rolls). Place the loaf, seam side down, in the prepared pan. Mist the loaf lightly with cooking spray and cover loosely with plastic wrap. Let rise in a warm place until nearly doubled in size, 45-75 minutes.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees Fahrenheit. Bake until golden and the center of the bread registers 190 degrees Fahrenheit on an instant-read thermometer, 35-45 minutes.
Cool in the pan for a few minutes, then remove to a wire rack to cool to room temperature, about 2 hours. Store covered at room temperature.
Bring the water to a boil in a small saucepan over medium heat. Add the oats and cook until softened, about 1 minute. Remove from heat and let cool until just warm.
Whisk the milk, butter and honey together in a large liquid measuring cup. Combine 3 cups flour, yeast, salt, and cinnamon in a standing mixer fitted with a dough hook. Add the cooled oatmeal and mix lightly. With the mixer on low speed, add the raisins and milk mixture and mix until the dough comes together, about 2 minutes.
Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining flour, 1/4 cup at a time, until the dough clears the side of the bowl but sticks to the bottom. I've found it best to allow the dough to remain slightly wet and sticky.
Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover. Let rise in a warm place until doubled in size, 1-1 1/2 hours.
Spray a 9x5" loaf pan with nonstick cooking spray. Turn the dough onto a lightly floured counter and gently press it into a 9" square (like you're making cinnamon rolls). Roll the dough into a tight cylinder and pinch the seams closed (again, like cinnamon rolls). Place the loaf, seam side down, in the prepared pan. Mist the loaf lightly with cooking spray and cover loosely with plastic wrap. Let rise in a warm place until nearly doubled in size, 45-75 minutes.
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees Fahrenheit. Bake until golden and the center of the bread registers 190 degrees Fahrenheit on an instant-read thermometer, 35-45 minutes.
Cool in the pan for a few minutes, then remove to a wire rack to cool to room temperature, about 2 hours. Store covered at room temperature.
