Porridge bread

Ingredients

• 25 gfresh yeast
• 1 dlGreek yoghurt, 10% fat
• 3 dlwater
• 1½ dloat porridge or rice pudding
• 1 tsprunny honey
• about 7 dlplain flour
• 1 tspflaky salt
• 1½ dlmixed seeds, such as pumpkin, sunflower and sesame seeds, or rolled oats

Instructions

1. 1

   Mix the yeast

   Crumble the yeast into a bowl. Add the yoghurt and water, using lukewarm water if you are not leaving the dough to rise in the fridge overnight. Stir until the yeast has dissolved.

2. 2

   Make the dough

   Add the porridge, honey, flour and salt. Quickly mix to make a loose batter-like dough. Scatter the topping over the bowl and cover with cling film.

3. 3

   Leave to rise

   Let the dough rise either overnight in the fridge or on the kitchen counter for 1½ hours.

4. 4

   Heat the oven

   Set the oven to 225°C, or 210°C for a fan oven, and put a baking tray inside to heat.

5. 5

   Prepare the tray

   Take the hot tray out of the oven and place a sheet of baking parchment on it.

6. 6

   Shape the rolls

   Spoon the dough onto the tray in 10–12 portions. Dip the spoon in cold water between each portion.

7. 7

   Bake the bread

   Put the tray straight into the oven and bake the porridge breads for 18–20 minutes. Check with a thermometer; they are ready when the centre reaches 96–98°C.

8. 8

   Cool on a rack

   Transfer the breads to a wire rack to cool.

What is porridge bread?

Porridge bread is a home-style loaf or roll made with cooked porridge mixed into the dough. It is a practical way to use leftovers, and this Swedish-style version makes individual portions rather than one large loaf.

The porridge brings moisture and softness, while yoghurt adds a gentle tang. A topping of seeds or oats gives the rolls a little extra texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 5g protein, 29g carbs, 4g fat.

The flour and porridge provide most of the carbohydrates, while the yoghurt and seeds contribute fat and some protein. The recipe's protein also comes from the flour and yoghurt; serve a roll with an egg or a protein-rich topping and fruit or vegetables for a more rounded plate.

Choosing the porridge

Oat porridge: use leftover porridge that has cooled before mixing it into the dough. Its soft texture blends readily with the other ingredients.

Rice pudding: this is the other suggested option and makes a milder, creamy-tasting bread. Either way, the mixture is meant to be loose rather than kneadable.

A deliberately loose dough

Flour: add the stated approximate amount and mix briefly; the dough should remain soft and spoonable. Avoid adding extra flour just to make it easy to handle.

Portions: use a spoon dipped in cold water to drop the dough onto the parchment. The water helps the sticky mixture release more easily.

Choosing a rise

Overnight: place the covered bowl in the fridge for a slow rise. This option suits a make-ahead breakfast or snack.

Room temperature: leave the covered dough on the kitchen counter for 1½ hours. Use lukewarm water for this route, as directed in the method.

Hot tray, quick transfer

Preheating the tray means the parchment and dough go straight onto a hot surface. Have the baking paper ready so the tray can go back into the oven promptly.

Once the portions are spooned out, bake them straight away for 18–20 minutes. The method gives a centre temperature of 96–98°C as the doneness check.

Topping and serving

Seeds: pumpkin, sunflower and sesame seeds are suggested for a varied, crunchy finish. Rolled oats are an alternative if you prefer a simpler topping.

Serve the rolls for breakfast or as a snack. They also work alongside soup or with a savoury spread.

Recipe notes & tips

• Use lukewarm water for the room-temperature rise, but not for the overnight fridge rise.
• Cover the bowl well during rising to keep the dough from drying out.
• Keep the dough loose; it is shaped with a spoon rather than kneaded.
• Dip the spoon in cold water between portions to make the sticky dough easier to portion.
• Use a thermometer to check that the centre reaches 96–98°C.
• Let the rolls cool on a wire rack so their bases do not sit against a solid surface.

Variations

• Use rolled oats: swap the mixed seeds for oats as suggested in the ingredients.
• Choose rice pudding: use it instead of oat porridge for a milder flavour.
• Mix the seed topping: combine pumpkin, sunflower and sesame seeds for varied crunch.
• Make smaller portions: spoon the dough into 12 rolls for more, smaller pieces.
• Make fewer portions: shape 10 rolls for larger individual breads.

Common mistakes to avoid

• Adding too much flour: the dough is meant to be loose, so mix it briefly and keep it spoonable.
• Using hot water: very hot water can be unsuitable for the yeast; use lukewarm water for the room-temperature rise.
• Skipping the tray preheat: warm the baking tray in the oven before adding the parchment and dough.
• Leaving the dough uncovered: cover the bowl with cling film during the rise.
• Overbaking by guesswork: check the centre with a thermometer and look for 96–98°C.
• Handling the dough with a dry spoon: dip it in cold water between portions to help the dough release.

How to store

Once cool, store the rolls in an airtight container at room temperature and eat within a couple of days. Freeze any extras, then thaw and warm briefly in the oven before serving.

Frequently asked questions