Overnight oat loaf
When I make porridge, I’m always
overly enthusiastic and end up with
far more oats than I can possibly eat.
So I use up the leftover oats in
baking. I did make porridge muffins,
until I discovered this wonderful loaf.
Makes 1 large loaf
FOR THE SPONGE
175ml warm water
175g strong white flour
5g instant yeast
- OR-
400g active sourdough starter
FOR THE PORRIDGE
100g rolled oats
2 tablespoon honey
50g sunflower seeds
100ml boiling water - OR-
250g leftover cold porridge oats
FOR THE DOUGH
100g strong white flour
100g wholemeal flour
1 tsp salt
Sunflower or rapeseed oil, for
kneading
1 First make the sponge: mix the
yeast and the flour with warm water
in a mixing bowl, cover and leave
in a warm place for at least 2 hours,
or overnight at room temperature.
Alternatively, activate your
sourdough, if you haven’t already
(see below).
2 If you don’t have 250g leftover
porridge, simply mix the oats, honey
and seeds in another bowl, add the
boiling water, stir and leave to cool
(this can also be made ahead, the
night before).
3 When ready to make the dough,
mix the flours and salt in a large bowl.
Beat the porridge into the risen