Tuesday, February 2, 2010

Old Fashioned Porridge Bread

 When we have a home cooked meal that we are really excited about...usually there is Porridge Bread involved. I must admit I have never made the recipe. I am not much of a baker...and I have the patience of the typical male. Which brings me to my loving Wife Chistrina. When we were first going together in St.Andrews by-the-Sea she surprised me one night with her Grandmother's Bread....that was it...I was hooked!! Not only was I hooked on the Bread...but I was falling in Love with her. Who takes the time to make their own bread now days.She did...and it paid off!!

 In a Global Village where we can buy Artisan Bread at any local Grocery Store...or throw a bunch of ingredients into a gizmo (Bread Maker) and Voila...Bread an hour later. Not many people take the time to make Hand Made Bread. This may be because it is more a science than an art form. There is no winging it when it comes to making a a loaf. Most people have encountered some sort of disaster when it comes to the process....not measuring correctly...not letting it rise properly...generally just not following the Mad Scientist's Formula and Experiment to a T. I am one of those people that would rather buy a French Baguette than make it.

 She took the time to make me her Grandmother's recipe....and I loved her for it. It is a dark moist loaf inside...with a crisp chewy crust...perfect for loads of butter...and dipping into anything fattening. I could live off just this bread....and when people ask for my favorite bread recipe (and if you know me I dont have alot of favorite recipes...I love just about everything)...this is always my choice.
 Her Mother sent me the recipe a year or so ago...probably thinking I wanted to make it...oh no!!! I just wanted to share it with the world. So here it is!!

Old Fashioned Porridge Bread

Pour 3 cups boiling water over 2cups Rolled Oats, 1/4C Margarine and stir until Marg. melts.
Let stand about 20min. stir occasionally.
Dissolve2tsp. Sugar in 1cup of  lukewarm water & sprinkle in 2 envelopes Active Dry Yeast
Let stand 10 min. stir with fork.
Stir in partially cooled Oat mixture 2/3cup  Molasses, 2tsp Salt and cool until lukewarm.
Add Yeast to Oat mixture then stir.
Stir in 2 1/2cups of  flour then add 5 to 6 cups more of flour or whatever you need until its kneaded and not sticky.
Let rise.
Put in pans let rise again.
Bake in 350 to 400 oven for 30 to 35 min.

Thanks Grandma Ellis....and you too Wanda :)


  1. Maybe I will bake some today, mmmmmmmm.

  2. It is the best ever.Remember me when you get famous. lol

  3. Little chance of that...but I'll remember ya while I play horseshoes with the cast off halo's from heaven!! hehe

  4. I'll try this. Looks simple enough not to scare me off. Love oatmeal breads. Love the blog!

  5. I had Porridge bread for the first time last week while visiting in Cape Breton and absolutely loved it. Can hardly wait to make a batch.

  6. nmikeli@northwestel.net
    How many loaves does this recipe make?

  7. 2-3 loaves depending on the size of your bread pan.

  8. This looks good! I make oat bread by substituting a third of the flour in a standard bread recipe for rolled oats. You would think the bread would be lumpy, but the oats seem to dissolve during the rising period. They are the thin rolled oats we get in Scotland, which I believe are called "quick-cook oats" in parts of the USA. It's lovely hearty bread with a nice texture and flavour, and a pretty golden crust.

    I'd be interested to try this version.