Wholemeal Porridge Bread

Makes one loaf



1 level tbsp

Dark soft brown sugar or other brown sugar


Jumbo oats or porridge oats


Gilchesters Organic Wholemeal wheat flour


Gilchesters Organic Unbleached white flour

2 tsp


1 level tsp

Quick acting yeast


Egg, beaten


Heat 250ml of water until hot but not boiling, add the butter and sugar and stir until melted. Add the oats, stir and leave to cool whilst assembling the rest of the ingredients.

Tip the wholemeal flour into a large bowl, sift in the white flour, salt and yeast, and mix thoroughly so the salt and yeast are evenly distributed. Have 125ml of warm water to hand. Make a hollow in the flour, add the soaked porridge oats and half the water and stir with a wooden spoon. When the mixture begins to come together, scrape the dough off the spoon and bring the mixture together with your hands, adding as much extra water as you need to form a dough (the texture should be sticky, but not wet).

Turn the dough onto a board and knead for 10 minutes until it springs back when you press it lightly with your thumb. Transfer the dough back to the mixing bowl, cover lightly with cling film and leave to rise in a warm place for an hour.

Once the dough has risen, knock it back and knead gently then shape the loaf so that it will fit into the tin leaving the join underneath. Re-cover it with oiled cling film and leave it until it has doubled in size (about another 30-40 minutes).

Turn the oven on to 220°C/gas 7 about 15 minutes before the dough is ready.

Brush the top of the loaf with the beaten egg, then sprinkle over the remaining oats. Place the loaf in the oven and bake for 20 minutes then turn the heat down to 190°C/gas 5 and bake for a further 25-30 minutes or until you can insert a skewer or sharp pointed knife in the bread and it comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack. This bread is particularly good with cheese or toasted with honey.

This bread will freeze- so why not make two loaves and freeze one.

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