Great bread with a lovely crust
Put the porridge in a large bowl and add 150ml cold water and mix until there are no lumps
Tip in the rest of the ingredients and stir with a wooden spoon . It will look dry and lumpy.
Leave it for 10 minutes and stir again, repeat twice more.
Place the dough in an oiled bowl cover and leave for an hour. It will be sticky.
Oil a 900 g loaf tin
Tip the dough onto a floured surface and briefly fold and shape into a roll to fit your loaf tin, scatter a few oats over the top, cover and leave for an hour.
Preheat the oven to 220C with a small roasting tray in the bottom.
When the bread has proved slash the top with a sharp knife place it in the oven adding a cup full of boiling water to the roasting tray.
Bake for 15 minutes at 220 then turn the oven down to 190 for a further 30 minutes.
Remove from the tin and check for doneness by tapping the base it should sound hollow.
I had to cook mine without the tin for ten minutes more.
Porridge 60g oats, 100ml milk, 200ml of water and a pinch of salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 121 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 134.4mg | 5 % | |
Potassium 35.7mg | 1 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 24.5g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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