• 1kg Strong flour
  • 800g Porridge, chilled
  • 15g Yeast, dried (or 20g fresh)
  • 20g Salt
  • 400g Water

Our porridge bread is always a favourite with our guests and is a great way to use up any leftover porridge.


  • Place all the ingredient into a mixing machine with the dough hook and mix on a low speed for 8 minutes.
  • Place into the fridge overnight.
  • Shape into 650g loafs and allow to prove.
  • Once they have doubled in size score the top of the bread and dust in flour and bake at 200°C for 20 minutes.
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