The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What's your favorite porridge bread recipe? (a failed bread pic attached!)

Fondue's picture

What's your favorite porridge bread recipe? (a failed bread pic attached!)


I've just begun my sourdough journey to bake a bread of my youth.

Studying and testing a recipe by recipe, I learned that the taste and texture I want are from the porridge breads.

My first attempt using the Bob's Red Mill's hot cereal (I just happened to have a lot of them) was a huge huge failure.

I made a mistake in every step from planning to baking.

The doughs completely stuck to the newly bought, herringbone-patterned dish towels, dusted with AP flour.

I was so upset when I had to tear it off and just baked it anyways.

It came out flat and ugly, BUT it was surprisingly tasty!!!!

While baking I kept saying that I will never bake a porridge bread again, but after a bite, I changed my mind.

So what is your favorite recipe for porridge bread? :)

Please share some insights. Any advice on baking / handling the sticky dough will be appreciated.

Thanks in advance!

sfelizabeth's picture

I like Robinson’s Oat Porridge Bread with the addition of almonds and almond oil a lot.  Here’s a forum post about it. I also made Cedar Mountain’s Khorasan Oat loaf recently (on The Fresh Loaf home page currently).  I was good tasting and a good recipe.  

Fondue's picture

That crumb! It seems that most porridge breads are using oat. I love the Robinson's Oat Porridge Bread using a variety of fresh milled grains -- I think I can even smell it. Thanks so much for sharing. Will try both recipes this weekend. Happy baking :)

ifs201's picture

I took inspiration from this recipe from FullProof Baking and did a cornmeal porridge bread with shallots/onions/garlic. Yummy! Really moist crumb. 


Fondue's picture

How did I miss this video? Your crumb looks so even and scrumptious! 

Danni3ll3's picture

are a winning combination. I add other things in as well but I know I’ll get a very tender custardy crumb when I use an oat porridge. 

Fondue's picture

 Thanks for the idea! Seems like oat porridge really produce a tasty, moist crumb. I really like all your blog posts on multi-grain breads. They look amazing!