Oat porridge pot bread
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Hannah Lewry
- 8
- Easy
- Meat-free
- 1 hour
- 50 minutes
“There’s something about the silky-soft, bubbly texture of this bread with the sticky marmalade crust that transports me back to childhood road trips.” – Hannah Lewry. Bonus: You can make this in the oven or on the braai.
Ingredients
- 500 g white bread flour
- 200 g cold cooked oats, plus extra raw oats for sprinkling
- 1 cup water, plus 3 T
- 1 t yeast
- 1 t salt, plus extra for sprinkling
- canola oil, for drizzling
- 1-2 T marmalade
- burnt butter, for brushing
Cooking Instructions
1. Combine all the ingredients except the marmalade, butter and oil and mix with a wooden spoon until a shaggy dough forms. Cover with a damp tea towel and leave to prove in a warm spot until doubled in size.
2. Preheat a 25 cm cast-iron pot over warm coals. Once hot, drizzle with the canola oil and scoop the dough into the pot. Sprinkle generously with oats and sea salt. Add the lid, cover with warm coals and bake for 40–45 minutes, or until baked through.
3. Once baked, brush the marmalade and butter onto the bread and watch it melt and glaze the bread. Keep rotating the bread to prevent darker spots from forming. Alternatively, bake in the oven at 200°C for 40–45 minutes with the lid on, and for 10 minutes with the lid off. The bread should be golden and sound hollow when tapped. Cool for 10 minutes before serving.
Cook’s note: Sweet or savoury accompaniments work well with this bread. It’s also great turned into French toast the next day.
Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen
Comments