Porridge Bread
Porridge Bread
Ingredients
For the Porridge
- 1 cup steel cut oats
- 2 cups water
For the Dry Ingredients
- 1/4 cup flaxseeds
- 2 cups whole wheat flour
- 1/2 cup oat flour
- 1/4 cup pumpkin seeds, divided
- 1/4 cup sunflower seeds, divided
- 1 tablespoon psyllium husk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon brown sugar
For the Wet Ingredients
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 1/2 cups water
Instructions
- 1
In a medium pot, combine 1 cup of steel cut oats and 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, stirring frequently to prevent sticking.
⏱️ 15 min
- 2
Remove the cooked steel cut oats from the heat and let them cool completely to room temperature. This may take about 20 minutes.
⏱️ 20 min
- 3
While the oats are cooling, grind 1/4 cup of flaxseeds in a spice grinder or small food processor until they form a fine powder.
⏱️ 2 min
- 4
In a large mixing bowl, combine the 2 cups of whole wheat flour, 1/2 cup of oat flour, the 1/4 cup of ground flaxseeds, 1/4 cup of pumpkin seeds (reserving some for topping), 1/4 cup of sunflower seeds (reserving some for topping), 1 tablespoon of psyllium husk powder, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of brown sugar. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 5 min
- 5
To the bowl of dry ingredients, add the cooled cooked steel cut oats, 1/4 cup of olive oil, 1 tablespoon of apple cider vinegar, and 1 1/2 cups of water.
⏱️ 2 min
- 6
Using a spatula or wooden spoon, mix the wet and dry ingredients together until they are just combined. Be careful not to overmix the batter, as this can lead to a tough bread.
⏱️ 3 min
- 7
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350
- 8
Pour the bread batter evenly into the prepared loaf pan.
⏱️ 1 min
- 9
Sprinkle the reserved pumpkin seeds and sunflower seeds over the top of the batter for a decorative finish and added texture.
⏱️ 1 min
- 10
Bake the bread in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. The crust should be golden brown.
⏱️ 70 min•🌡️ 350
- 11
Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. Then, carefully lift the bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely before slicing and serving. This ensures the bread sets properly and prevents it from becoming gummy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Porridge Bread
For the Porridge
- 1 cup steel cut oats
- 2 cups water
For the Dry Ingredients
- 1/4 cup flaxseeds
- 2 cups whole wheat flour
- 1/2 cup oat flour
- 1/4 cup pumpkin seeds, divided
- 1/4 cup sunflower seeds, divided
- 1 tablespoon psyllium husk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon brown sugar
For the Wet Ingredients
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 1/2 cups water
Instructions
- 1
In a medium pot, combine 1 cup of steel cut oats and 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, stirring frequently to prevent sticking.
⏱️ 15 min - 2
Remove the cooked steel cut oats from the heat and let them cool completely to room temperature. This may take about 20 minutes.
⏱️ 20 min - 3
While the oats are cooling, grind 1/4 cup of flaxseeds in a spice grinder or small food processor until they form a fine powder.
⏱️ 2 min - 4
In a large mixing bowl, combine the 2 cups of whole wheat flour, 1/2 cup of oat flour, the 1/4 cup of ground flaxseeds, 1/4 cup of pumpkin seeds (reserving some for topping), 1/4 cup of sunflower seeds (reserving some for topping), 1 tablespoon of psyllium husk powder, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of brown sugar. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 5 min - 5
To the bowl of dry ingredients, add the cooled cooked steel cut oats, 1/4 cup of olive oil, 1 tablespoon of apple cider vinegar, and 1 1/2 cups of water.
⏱️ 2 min - 6
Using a spatula or wooden spoon, mix the wet and dry ingredients together until they are just combined. Be careful not to overmix the batter, as this can lead to a tough bread.
⏱️ 3 min - 7
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
⏱️ 5 min•🌡️ 350 - 8
Pour the bread batter evenly into the prepared loaf pan.
⏱️ 1 min - 9
Sprinkle the reserved pumpkin seeds and sunflower seeds over the top of the batter for a decorative finish and added texture.
⏱️ 1 min - 10
Bake the bread in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. The crust should be golden brown.
⏱️ 70 min•🌡️ 350 - 11
Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. Then, carefully lift the bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely before slicing and serving. This ensures the bread sets properly and prevents it from becoming gummy.
⏱️ 10 min