Rustic Porridge Bread with Ancient Grains Recipe
A hearty, nourishing loaf with chewy texture and nutty depth, featuring a medley of ancient grains that creates an irresistible crust while maintaining a tender, moist interior.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">100g rolled oats</li><li class="ingredients-single-item">50g mixed ancient grains (amaranth, spelt berries, kamut, einkorn, or quinoa)</li><li class="ingredients-single-item">350g boiling water</li><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">150ml lukewarm water</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy cast iron pot with lid</li><li class="equipment-single-item">Banneton or proofing basket</li><li class="equipment-single-item">Bread lame or sharp knife</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the porridge base. Place the oats and mixed ancient grains in a heat-proof bowl. Pour the boiling water over them, stir well, and cover with a plate. Let sit for 1 hour until completely cool and the grains have absorbed most of the water. This softened grain mixture will provide amazing texture and moisture to your finished loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, whole wheat flour, salt, and yeast, whisking to distribute everything evenly. In a separate small bowl, mix the honey, olive oil, and lukewarm water until the honey dissolves completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients. Pour in the honey mixture and add the cooled porridge mixture. Mix with a wooden spoon or dough scraper until no dry flour remains. The dough will look shaggy and feel quite sticky – this is perfect! Don't be tempted to add more flour as this moisture is essential for proper fermentation and a good crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with plastic wrap or a damp tea towel and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading, resulting in better texture and flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the rest period, perform a series of stretch and folds to develop structure. With wet hands, grab one side of the dough, stretch it up and fold over to the center. Rotate the bowl 90 degrees and repeat this process 4 times until you've gone all around the dough. This counts as one set of folds. Cover and rest for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the stretch and fold process 3 more times at 30-minute intervals (for a total of 4 sets of folds). You'll notice the dough becoming smoother, more elastic, and less sticky with each folding session as the gluten structure develops.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the final fold, cover the bowl tightly and refrigerate overnight (12-14 hours). This slow, cold fermentation develops exceptional flavor and improves the bread's texture tremendously. The dough should nearly double in size and show bubbles throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>The next day, remove the dough from the refrigerator and let stand at room temperature for 1 hour. Meanwhile, generously dust your banneton or a bowl lined with a clean kitchen towel with flour to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Turn the dough out onto a lightly floured surface. Being careful not to deflate it too much, gently shape it into a round loaf by folding the edges toward the center and creating surface tension by rotating the dough in circular motions with your hands. The surface should become taught but be gentle – we want to preserve those beautiful air pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the shaped dough, seam side up, to your prepared banneton or bowl. Cover loosely with a tea towel and let rise at room temperature for 1-2 hours, or until the dough has increased in size by about 50% and feels airy when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>About 30 minutes before baking, place your Dutch oven with the lid on in the oven and preheat to 240°C (465°F). The preheated Dutch oven creates steam that helps develop a beautiful crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to bake, carefully flip your dough onto a piece of parchment paper. Using a sharp knife or bread lame, score the top of the dough with a pattern of your choice – a simple cross or square works beautifully. This allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Working quickly and carefully (the Dutch oven will be extremely hot), remove the preheated Dutch oven from the oven, take off the lid, and lower the dough on the parchment paper into the pot. Cover with the lid and return to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake with the lid on for 30 minutes – this traps steam and helps create a crisp crust. Then remove the lid and continue baking for 15 minutes more, until the bread is deeply golden and sounds hollow when tapped on the bottom. An internal temperature of 96-99°C (205-210°F) indicates it's fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Carefully remove the bread from the Dutch oven and transfer to a wire rack. The hardest part now – you must let it cool completely before slicing, at least 2 hours! Cutting too soon will make the bread gummy and ruin the texture. The cooling period allows the crumb to set properly and the flavors to develop fully.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is overnight cold fermentation important when making artisan bread?
Overnight cold fermentation develops complex flavours, improves digestibility, and enhances the bread's texture. The slow, low-temperature process allows enzymes to break down starches into sugars, creating deeper taste notes while strengthening the gluten network for better structure and a more open crumb.
Can I substitute different grains in my porridge bread recipe?
Yes, you can customise the ancient grain mixture based on what's available. Try farro, barley, millet, rye berries, or buckwheat. Maintain the same total weight (50g) to ensure proper hydration. Each grain offers unique flavours and textures, allowing you to create a personalised artisan loaf.
How should ancient grain bread be stored to maintain freshness?
Store ancient grain bread at room temperature in a paper bag or bread box for 2-3 days. For longer storage, slice the completely cooled loaf and freeze in an airtight container for up to 3 months. Avoid refrigeration as it accelerates staling. Refresh the bread by warming in a 180°C oven for 5-10 minutes.
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