Fresh bread from your (own) oven is the best. When you can cut the first slice from the still slightly warm bread… priceless! Unfortunately, most bread recipes are not exactly easy. There’s a lot to consider – the right ratio of dry ingredients to liquid, temperatures, rising times, etc. Don’t even get me started on keeping an eye on sourdough ;P Fortunately, not all bread recipes are complicated. Some are quite easy to prepare. This No-Knead Porridge Bread is one of those. It’s not ready in 5 minutes either, but at least it’s quicker (and easier) than many other breads ;P
I’m a big fan of bread made with sourdough. The taste of sourdough bread is simply unbeatable. Unfortunately, sourdough is a time-consuming hobby and not always easy to keep alive… I’ve killed several of them (unintentionally). Sorry ;P
When baking bread at home I prefer something simple like this porridge bread here. Thanks to the oats, it tastes really good and is so easy to prepare. And with the oats, it’s actually healthy too. If you eat porridge on a regular basis for breakfast, you should take a closer look at this recipe – it works perfectly with leftover porridge!
If you have some porridge left over from breakfast, you don’t have to throw it away or reheat it from now on – you can use it to bake bread instead. Of course, it shouldn’t be an overly spiced porridge. If there are a lot of berries, nuts, etc. on it, you should probably eat that first, but the rest can be used for this bread.
You should perhaps also pay attention to the consistency of the porridge. If it’s very runny or soft it might not be best for the bread. You may need to adjust the amount of flour if that’s the case. If you are trying the bread for the first time, you should probably prepare the porridge according to the recipe – this will give you a good consistency. Is your regular homemade porridge similar in texture you can use that, of course.
We like this bread a lot. It’s the perfect bread for sandwiches. Great texture, and great crust – and as already mentioned, it’s reasonably healthy thanks to the oats as well. You can increase the amount of wholemeal flour if you like, but be careful. If you bake bread often you know what needs to be adjusted in a case like that.
If you want to avoid wheat flour, you can also use spelt flour and wholemeal spelt flour instead – in that case, you might also want to switch from oats to spelt flakes. However, make sure they are not too coarse for the porridge.
There are several bread recipes on the blog – from super simple to slightly elaborate (let’s put it that way). Bread for every taste and amount of time you have at hand ;P Just click on the corresponding picture to get the recipe.
INGREDIENTS / ZUTATEN
For the porridge:
1.8 oz. (50g) rolled oats
3.2 oz. (90g) oat milk
5.3 oz. (150g) water
1 pinch of salt
For the bread dough:
1 cup (240ml) cold water
8.8 oz. (250g) strong wheat flour
5.3 oz. (150g) whole wheat flour
1 sachet (0.25 oz.) of dry yeast
1 tsp. salt
some (wholemeal) rolled oats for sprinkling
Für den Porridge:
50g Haferflocken (Feinblatt)
90g Haferdrink
150g Wasser
1 Prise Salz
Für den Brotteig:
240ml kaltes Wasser
250g Weizenmehl (Type 1050)
150g Weizenvollkornmehl
1 Pkg. (7g) Trockenhefe
1 TL Salz
einige (Vollkorn-) Haferflocken zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. First, prepare the porridge. Mix the rolled oats with the oat milk, water, and salt in a small pot. Bring to a boil over medium heat and let simmer while stirring constantly, until the oats are soft and the liquid in the pot has thickened. Remove from heat and let cool completely. I usually prepare the porridge a day ahead and store it in an airtight container in the fridge. So if you like to make porridge for breakfast you could also use leftover porridge for this bread ;)
2. Mix the cooled porridge (you will need about 200g) with the cold water in a large bowl until well combined – it should look like a soupy porridge without any large pieces. Add both flours, dry yeast, and salt and mix everything. The mixture won’t really look like dough yet, but that’s ok. Cover the bowl and let the dough rest for about 10 minutes, then give it another quick stir. Cover the bowl again and let the dough rest for another 10 minutes. Repeat this procedure two more times – so in total, the dough has about 40 minutes to rest between mixing. With each resting time and stirring, the dough will become smoother and more elastic. After the last stirring, transfer the dough to a lightly oiled bowl, cover with a lightly oiled plastic wrap (so it doesn’t dry out), and let rise in a warm place for about 1 hour.
3. Lightly grease a 9×4.5-inch loaf pan* and line it with a piece of baking paper. Place the risen dough on a lightly floured surface. Dust your hands with a bit of flour as well and then pull the dough up a little on one side and fold it to the center. Repeat the process on the opposite side, pulling and folding, as well as to the right and left of it. This means the dough is effectively folded once from four sides towards the center ;) Stretch the dough piece into a log that is more or less the length of the baking pan. Flip it over, so the smooth bottom side is looking up, and place it in the prepared pan. Sprinkle the bread with some (whole wheat) rolled oats, cover, and let rise again for another 45-60 minutes. The dough should have risen to the rim of the baking pan or slightly over it.
4. Preheat the oven to 200°C (390°F) convection heat. Place a metal bowl (or something similar ovenproof) on the lowest rack or on the bottom of the oven – this is where you have to pour hot water in when baking the bread. The baking pan with the bread should be on a rack that is a bit higher than the bowl with the water.
5. When the dough has risen enough, cut the top of the bread with a very sharp knife (be careful not to let the dough collapse), place the baking dish in the oven, and pour hot water into the bowl. Bake the bread for about 15 minutes, then reduce the temperature to 340°F (170°C) convection heat and bake the bread for an additional 30 minutes. The bread should have a nice golden brown color and sounds hollow when you tap it. Take out of the oven, remove from the pan, and let cool completely.
Tip: If you like the bread crust even crisper, you can take the bread out of the pan and bake it without baking pan for another 5 minutes at the same temperature.
1. Als Erstes den Porridge zubereiten. Dafür Haferflocken, Haferdrink, Wasser und die Prise Salz in einem Topf verrühren. Bei mittlerer Hitzezufuhr einmal aufkochen lassen und dann so lange unter ständigem Rühren köcheln lassen, bis die Haferflocken schön aufgequollen sind und der Porridge gut angedickt hat. Vom Herd ziehen und komplett abkühlen lassen. Ich bereite den Porridge meist einen Tag vorab zu und lagere ihn dann in einem luftdichten Behälter im Kühlschrank. Wer sich also gerne mal Porridge zum Frühstück macht, kann auch übriggebliebenen Porridge verwenden ;)
2. Den abgekühlten Porridge (es werden etwa 200g benötigt) mit dem kalten Wasser in einer großen Schüssel gut verrühren. Beide Mehle, Trockenhefe und Salz dazugeben und alles verrühren. Die Mischung wird noch nicht wirklich nach Teig aussehen, aber das ist ok. Die Schüssel abgedeckt etwa 10 Minuten stehen lassen, dann noch einmal kurz durchrühren. Die Schüssel erneut abdecken und noch einmal 10 Minuten stehen lassen. Diese Prozedur noch zweimal wiederholen – insgesamt hat der Teig also etwa 40 Minuten Ruhe zwischen dem Bearbeiten. Mit jedem Ruhen und Rühren wird der Teig glatter und elastischer. Nach dem letzten Durchrühren den Teig in eine leicht geölte Schüssel umziehen lassen, mit einer leicht geölten Klarsichtfolie abdecken (damit er nicht austrocknet) und etwa 1 Stunde an einem warmen Ort gehen lassen.
3. Eine 23x11cm Kastenform* leicht einfetten und mit einem Stück Backpapier auslegen. Den gegangenen Teig auf eine leicht bemehlte Fläche setzen. Die Hände ebenfalls mit etwas Mehl bestäuben und dann den Teig an einer Seite etwas nach oben ziehen und zur Mitte falten. Den Vorgang auf der gegenüberliegenden Seite, sowie rechts und links davon wiederholen – der Teig wird quasi einmal von vier Seiten zur Mitte gefaltet. Den gefalteten Teig in etwa auf die Länge der Kastenform ziehen, einmal umdrehen, damit die glatte Unterseite nach oben schaut und dann in die vorbereitete Form setzen. Das Brot mit einigen (Vollkorn-) Haferflocken bestreuen, abdecken und noch einmal etwa 45-60 Minuten gehen lassen. Der Teig sollte bis zum Rand der Backform bzw. minimal darüber aufgegangen sein.
4. Den Ofen auf 200°C (390°F) Umluft vorheizen. Auf der untersten Schiene oder auf dem Boden des Ofens eine Metallschüssel (o.ä.) platzieren, in die später heißes Wasser eingefüllt werden kann – darüber kommt dann ein Gitter für die Backform mit dem Brot.
5. Wenn der Teig genug gegangen ist, die Oberfläche des Brotes einmal mit einem sehr scharfen Messer einschneiden (Vorsicht, damit der Teig nicht zusammenfällt), die Backform in den Ofen stellen und heißes Wasser in die Schüssel gießen. Das Brot für etwa 15 Minuten backen, dann die Temperatur auf 170°C (340°F) Umluft reduzieren und das Brot zusätzlich etwa 30 Minuten backen. Das Brot sollte schön Farbe bekommen haben und hohl klingen, wenn man daran klopft. Aus dem Ofen holen, aus der Form lösen und komplett abkühlen lassen.
Tipp: Wer die Brotkruste noch knackiger mag, kann das Brot aus der Form lösen und dann noch einmal etwa 5 Minuten nackig backen.
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Here is a version of the recipe you can print easily.
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Easy No-Knead Porridge Bread
- Prep Time: 01:00
- Cook Time: 00:50
- Total Time: 05:00
- Yield: 1 1x
- Category: Bread
- Cuisine: International
- Diet: Vegan
Description
If you have some leftover porridge – why not make some bread? This easy No-Knead Porridge Bread is really simple and easy to prepare – your family will love it!
Ingredients
For the porridge:
1.8 oz. (50g) rolled oats
3.2 oz. (90g) oat milk
5.3 oz. (150g) water
1 pinch of salt
For the bread dough:
1 cup (240ml) cold water
8.8 oz. (250g) strong wheat flour
5.3 oz. (150g) whole wheat flour
1 sachet (0.25 oz.) of dry yeast
1 tsp. salt
some (wholemeal) rolled oats for sprinkling
Instructions
1. First, prepare the porridge. Mix the rolled oats with the oat milk, water, and salt in a small pot. Bring to a boil over medium heat and let simmer while stirring constantly, until the oats are soft and the liquid in the pot has thickened. Remove from heat and let cool completely. I usually prepare the porridge a day ahead and store it in an airtight container in the fridge. So if you like to make porridge for breakfast you could also use leftover porridge for this bread ;)
2. Mix the cooled porridge (you will need about 200g) with the cold water in a large bowl until well combined – it should look like a soupy porridge without any large pieces. Add both flours, dry yeast, and salt and mix everything. The mixture won’t really look like dough yet, but that’s ok. Cover the bowl and let the dough rest for about 10 minutes, then give it another quick stir. Cover the bowl again and let the dough rest for another 10 minutes. Repeat this procedure two more times – so in total, the dough has about 40 minutes to rest between mixing. With each resting time and stirring, the dough will become smoother and more elastic. After the last stirring, transfer the dough to a lightly oiled bowl, cover with a lightly oiled plastic wrap (so it doesn’t dry out), and let rise in a warm place for about 1 hour.
3. Lightly grease a 9×4.5-inch loaf pan* and line it with a piece of baking paper. Place the risen dough on a lightly floured surface. Dust your hands with a bit of flour as well and then pull the dough up a little on one side and fold it to the center. Repeat the process on the opposite side, pulling and folding, as well as to the right and left of it. This means the dough is effectively folded once from four sides towards the center ;) Stretch the dough piece into a log that is more or less the length of the baking pan. Flip it over, so the smooth bottom side is looking up, and place it in the prepared pan. Sprinkle the bread with some (whole wheat) rolled oats, cover, and let rise again for another 45-60 minutes. The dough should have risen to the rim of the baking pan or slightly over it.
4. Preheat the oven to 200°C (390°F) convection heat. Place a metal bowl (or something similar ovenproof) on the lowest rack or on the bottom of the oven – this is where you have to pour hot water in when baking the bread. The baking pan with the bread should be on a rack that is a bit higher than the bowl with the water.
5. When the dough has risen enough, cut the top of the bread with a very sharp knife (be careful not to let the dough collapse), place the baking dish in the oven, and pour hot water into the bowl. Bake the bread for about 15 minutes, then reduce the temperature to 340°F (170°C) convection heat and bake the bread for an additional 30 minutes. The bread should have a nice golden brown color and sounds hollow when you tap it. Take out of the oven, remove from the pan, and let cool completely.
Notes
If you like the bread crust even crisper, you can take the bread out of the pan and bake it without baking pan for another 5 minutes at the same temperature.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
