Oatmeal Porridge Sandwich Loaf for #BreadBakers
I’m excited to be back and participating in the #BreadBakers group once again this month! Summer craziness prevented me from putting together a bread for June, so I made sure to bake something for July way in advance. July’s event was hosted by Rocio of Kids & Chic, who chose oatmeal as our theme ingredient.
I’ve made a several different things in the past with oats (sesame oat bread, struan bread, and pumpkin oatmeal cookies to name a few) but it had been quite a while. The Tartine No. 3 book has a great oat porridge recipe that I wanted to try and adapt as a yeasted sandwich loaf rather than a sourdough boule.
This porridge is serious business and makes for a very heavy loaf of bread. This is the kind of bread you will want to cut thick slices of. It is hearty, moist, and no surprise has a great oat taste. If you’re feeling more adventurous give the recipe a try as a sourdough boule. I’d recommend using the Tartine Country Bread dough as a base, and remember to adjust the water amount to account for the porridge.
Once again the #BreadBakers group has amazed me with the incredible diversity of loaves and baked goods they have cooked up for this month. Thanks again to Rocio for hosting, scroll down past the recipe to see what everyone else made!
- ¾ C + 2 Tbsp water (200 g)
- 1 C rolled oats (100 g)
- All of the porridge, cooled
- 3¼ C bread flour (400 g)
- 1 C water (250 g)
- 1 tsp salt (5 g)
- 2 tsp instant yeast (5 g)
- To make the porridge combine the oats and water in a small pot and cook over low to medium heat, stirring occasionally. The oats will absorb most of the water and swell in size as they cook.
- Continue to cook for 15-20 minutes, until all of the water has been absorbed by the oats or cooked off. Stir to ensure the oats on the bottom do not burn.
- Once cooked, turn out onto a baking pan and spread out the porridge to help cool it quickly. Allow to cool for at least 30 minutes before you make the dough.
- When the porridge has cooled combine all ingredients in the bowl of a stand mixer or a large bowl. Using the dough hook mix/knead on medium speed for 5-7 minutes, until the dough has come together and holds shape. The dough will be wet but should clear the sides of the bowl. If kneading by hand it will take 8-10 minutes.
- Place the risen dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled, about 1 hour. Butter and flour a loaf pan.
- Once risen turn the dough out onto a lightly floured surface and pat the dough out to a 9"x5" rectangle. Roll up from the short end to form a loaf, pinching the seams as you go.
- Place in the loaf pan and loosely cover with plastic wrap. Let rise until the dough crests the top of the loaf pan, about 1 hour 30 minutes.
- While the dough rises preheat oven to 425F.
- Once risen place the dough in the oven and bake for 10 minutes at 425F. After 10 minutes turn the heat down to 375F and bake for an additional 30 minutes, until the top of the loaf is golden brown.
- Remove from the oven and loaf pan, and let cool for 2 hours before slicing.
- Agave Oatmeal Sour Dough Bread from My Catholic Kitchen
- Applesauce Oatmeal Bread from Hostess at Heart
- Banana Oatmeal Loaf from Basic N Delicious
- Blueberry Currant Oatmeal Bread from Cindy’s Recipes and Writings
- Cinnamon Raisin Oatmeal Bread from Karen’s Kitchen Stories
- Honey Oatmeal Bread from A Day in the Life on the Farm
- Honey-Oatmeal Muffins from A Baker’s House
- Honey Oats Bread Loaf from Gayathri’s Cook Spot
- Honey Nut Oatmeal Waffles from Magnolia Days
- Honey Wheat Oat Bread from Hezzi-D’s Books and Cooks
- Irish Oat and Whole Wheat Bread from Cali’s Cuisine
- Lemon Blueberry Oat Bread from Kids & Chic
- Multigrain Twist Bread from What Smells So Good?
- Oat Breadsticks from Passion Kneaded
- Oatmeal and Whole Wheat Rolls from Sneha’s Recipe
- Oatmeal Buttermilk Bread from Ruchik Randhap
- Oatmeal Porridge Sandwich Loaf from Bakers and Best
- Oatmeal Stout Loaf from Food Lust People Love
- Oat & Honey Bread from La Cocina de Aisha
- Oats and Millet Idli from Spice Roots
- Oats Garlic Kulcha from SimplyVeggies
- Peanut Butter and Chocolate Chips Oatmeal Scones from G’Gina’s Kitchenette
- Rolled Oat Sourdough Boule from A Shaggy Dough Story
- Savory Oats Scones from Sara’s Tasty Buds
- Triple Seeded Oat Bread from Culinary Adventures with Camilla
- Whole Wheat Honey Oatmeal Bread from Spill the Spices
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.