The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey Oat Porridge Bread with Sesame and Sunflower Seeds

Danni3ll3's picture

Honey Oat Porridge Bread with Sesame and Sunflower Seeds

I considered joining in on the community bake but looking through past ideas, I came across a bake that I had adapted from Mutant Space’s recipe. At the time, one of my friends said was one of the best breads she had ever tasted. 



It has a lot of similarities to the community bake loaf as it also uses an oat porridge. The notes in that thread were very helpful. I was very careful to cook the oats on low to retain the creaminess. However, this recipe also has honey, butter, flax, sesame and sunflower seeds. I also used  Einkorn as part of the flour as I have quite a bit of it and I haven’t used it much at all. 


Hopefully it turns out as well as the first time I made it. 




Makes 3 loaves of ~975 g


740 oat porridge 



225 g rolled oats

360 g water

90 g honey

75 g butter



75 g raw Sesame seeds

75 g raw Sunflower seeds



650 g unbleached flour

200 g high extraction Red Fife flour (250 g Red Fife berries)

210 g high extraction Einkorn flour (250 g Einkorn berries)

75 g flax, freshly ground

550 g water

25 g salt

250 g levain (procedure in recipe)

75 g extra water



The afternoon before:

  1. Mill the Red Fife and  Einkorn berries and sift to obtain the needed amount of high extraction flours. Place the required amounts in a tub. Save the bran for feeding the Levain and for another use such as bran muffins. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. 
  2. Add the unbleached flour to the tub. 
  3. Grind the flax seeds in a bullet and add to the tub. Cover and set aside.
  4. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g bran. Let rise in a warm place. 

The night before:

  1. Add the water to the rolled oats and cook on low for about 16 minutes. When the porridge is creamy, add the butter and the honey. Stir well and put into the fridge for the night. This can be done in the morning if you wish.
  2. Toast the sesame and sunflower seeds in a dry frying pan or in the oven at 350 F. They are done when lightly golden and fragrant. Reserve.
  3. Before going to bed, feed the levain 36 g of water and 36 g high extraction flour. Let that rest in a warm spot overnight.

Dough Making day:

  1. Early in the morning, feed the levain 72 g of filtered water and 72 g of high extraction flour/AP flour and let rise 4-5 hours in a warm spot. 
  2. Two hours or so before the levain is ready, put 550 g filtered water in a stand mixer’s bowl and add the flours from the tub as well as the porridge.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. 
  3. Once the levain is ready, add the salt and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 5 minutes. If the dough is too stiff, add the additional water while mixer is running. I definitely needed the extra water. At the end of the 5 minutes, add the toasted sesame seeds and sunflower seeds and mix til incorporated.
  4. Remove dough from bowl and place in a covered tub. Let rest 30 minutes at room temperature (73F). 
  5. Do 4 sets of stretches and folds at 30 minute intervals, then let the dough rise for an hour. I normally do another 2sets of folds but life interfered and the dough went into the fridge early. When I got home about 90 minutes later, I gave it another fold and a bit more counter time until I had to go out again, and it went back into the fridge. By the time I got home, the dough was really cold, stiff and had risen about 30%. 
  6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~975 g. Round out the portions into rounds with a dough scraper and I let it rest almost a couple of hours on the counter letting it warm up. It still felt pretty stiff when I did the final shaping. Hopefully I will be making bread and not bricks in the morning. 
  7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  8. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 8-9 hours. I debated letting it proof at room temperature but by this time, it was 2:30 am so in the fridge it went. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Then take the loaves out of the fridge. The loaves didn’t look quite proofed so I let the first batch warm up on the counter for 45 minutes first. At the same time, I took out the second batch out of the fridge to finish proofing so they spent about an hour an a half on the counter. 
  2. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  3. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.

Well I was right, these first loaves were definitely underproofed. The first batch ended up with craters and canyons on the surface from the explosive oven spring. 


I should have also read up about Einkorn first. It would have prepared me for a few of its quirks! 🙄


Danni3ll3's picture

is just a tad better. Loaves are fuller and more rounded. 

not.a.crumb.left's picture

they all look amazing Danni...I was wondering if you are going to join the Community bake and kept looking out for a photo with your signature 6 beautiful boules....!

I also have some Einkorn in the larder and never used you reminded me..

I can't wait to see the crumb and next time I must try using butter with the porridge and possibly honey...although I find that honey makes the dough even more sticky in my past experience.....but the flavour makes it worth I guess...

Lovely boules...with the usual amazing oven spring... Kat


Danni3ll3's picture

made from the same dough. This got 2.5 hours  of proofing on the counter and it really sprung nicely. I never make pan loaves so I did a lot of guessing on the method, heat and time  needed. I used a couple of loaf pans with water for the first 30 minutes for steam, had a sheet pan under the loaf to stop the bottom from burning after about 20 minutes (my oven is famous for burning bottoms if I don’t use convection mode), removed the sheet pan when I saw a pale bottom more than half way through, put foil on the loaf when the top was brown enough, took the loaf out of the pan and put it on the rack to brown that bottom, kept dropping the temp because I was worried about burning and finally used bread bake mode which I had never used before. It’s a miracle it turned out. Ha ha!

Bread1965's picture

I'm not sure what takes you more time - to make and bake the bread, or write your posts. :)   Maybe you were a teacher in a different life? :) I love the breads and appreciate the detail! Would love to see crumb shots! Great looking bread and I'm sure it tasted great!

Danni3ll3's picture

But you knew that. Ha ha! And as a teacher/geek, I learned to be very efficient. Copy, paste and edit are my friends. Maybe you didn’t know about the geek part...

Anyhow, I only have a crumb shot of the pan loaf as someone scooped the last round loaf that I was saving for the family. The crumb is not open at all but perfect for sandwiches. Even with a closed crumb, it’s a fairly light mouthfeel which surprised me a bit. I would have thought it would have been more chewy.  You can really taste the sesame and the sweetness of the honey with notes of the toasted sunflower seeds as a lingering flavour. Here is the crumb!

Interesting that the photo looks like it has some gumminess in the bottom. I didn’t notice that when I cut into it or when I ate a couple of slices. 

Bread1965's picture

Wonders never cease! Great crumb shot!! Nice.. :)

Danni3ll3's picture

potter, gardener, traveler, knitter, reader, cook... 😂

hreik's picture

Your breads always looks glorious.

Please tell us about how it tastes.  This is very tempting for me and I might try this one, though I have no Einkorn nor Red Fife, so might just use some whole wheat plus some Kamut.  Looks yummy. How does it compare to Hamelman's 5-grain levain?  Thanks

What a beauty!



Danni3ll3's picture

the sesame really comes through. Compared to Hamelman's, it hard to say which one I like better! I believe I got a better crumb with Hamelman’s, but if I hadn’t had so many interruptions with this one, the crumb might have been more open as well.  

isand66's picture

Sounds and looks like this one was a winner for sure.  The sandwich loaf looks great if not a bit burned on the top :) but I tend to like my crust a little on the dark side anyway.

Happy Baking!


Elsie_iu's picture

It's left a deep impression on me even though I've only baked with it once. The dough felt strong at the beginning but it slackened up and turned sticky with time. Did you experience this as well? I'm pretty fond of its flavor personally as it tasted sweet and coconut-y to me. However, quite a few bakers here reported being disappointed with its bitterness... Can you detect any bitterness in your bread? 

Love the idea of the enriched porridge. Nice crumb too!

Danni3ll3's picture

There wasn’t a lot of Einkorn in there and the dough felt like pretty low hydration to me. As well, the butter would have helped with the stickiness as I find that doughs with fats in them release more easily from bowls, hands, whatever. 

As to bitterness, I had a healthy dose of honey in there that would counter that. 

Truth Serum's picture
Truth Serum

that recipe looks great . Thanks for posting all the details.