Irish porridge bread from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 195) by King Arthur Flour

  • old-fashioned oats
  • light brown sugar
  • Show all ingredients...
  • Serves : 1 loaf

  • EYB Comments

    Can substitute dark brown sugar for light brown sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for light brown sugar.

  • anya_sf on July 12, 2022

    This did not turn out quite right for me. I used leftover cooked oatmeal, 13.5 oz per the recipe note, and weighed the other ingredients. Kneaded quite a while in a stand mixer, the dough stuck to the bowl, never really cleared the sides, but wasn't super sticky to touch so I did not add more flour - figured it was due to the oats. The dough initially rose nicely, and the shaped loaf started to rise okay, but developed a crack on top, and the loaf sank as it baked. I don't think it overproofed as it hadn't been rising that long, so maybe there wasn't enough gluten to hold the shape (I did add vital wheat gluten). Still, the bread tasted good, with a nubby but sliceable texture, although a bit dense.

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