No-knead porridge bread
This unusual loaf is made with porridge left over from breakfast time, and is inspired by a recipe from food writer Claire Thomson, author of The Art Of The Larder. It has a moist texture and crunchy crust, and makes fantastic toast. There’s no need for the usual 10 minutes or so of kneading to develop the gluten; instead, the dough is mixed and left to stand. While
it rests, the enzymes develop the gluten – less effort for a better structure and flavour!
Recipe by Tamsin Burnett-Hall
Makes: 10-12 slices