Tray-baked porridge bread

- 3 mins read

Series: recept

Servings - 20
Time required - 2h 30min
Oven temperature - 225°C

The bread turns out just as fluffy and perfect every time if you are careful with the temperature of the porridge and let the dough rise covered in a draft-free place. I promise you’ll get an amazing bread with this recipe.

Ingredients:

  • 5 dl rolled oats
  • 1.5 tsp salt
  • 8 dl water
  • 50 g butter
  • 50 g yeast
  • 1 tbsp granulated sugar
  • 10 dl wheat flour (600g)

Variations:

  • 1 tbsp oregano
  • 2 dl rye flour, finely or coarsely ground (replace wheat flour 1 dl per 1 dl rye flour)
  • 2 dl wheat bran (replace wheat flour 1 dl per 1 dl wheat bran)
  • About half of the oats can be replaced with rye flakes.

Instructions:

  1. Cook the oats, water, and salt together into a thin porridge. Stir in the butter until it melts. Let the porridge cool to lukewarm (37°C). This takes about 1 hour.
  2. Crumble the yeast into a bowl and sprinkle the sugar over it to help dissolve the yeast.
  3. Work in the porridge and then the wheat flour.
    • The dough won’t become smooth like usual, nor will the gluten develop as much. The important thing is to mix well so the dough releases from the bowl.
  4. Let the dough rise in the bowl covered with a kitchen towel for 30 minutes.

Bread

  1. Press the dough out onto a baking sheet lined with parchment paper, about 30×40 cm. Cut a grid pattern into the dough with a wet or floured dough scraper.
  2. Let the dough rise on the baking sheet under a kitchen towel for 30 minutes.
  3. Bake the porridge bread in the middle of the oven at 225°C for about 25 minutes.

Pizza

Make half a batch of the dough 5. Press the dough out onto a baking sheet lined with parchment paper, about 30×40 cm. Cut a grid pattern into the dough with a wet or floured dough scraper.
6. Let it rise for 30 minutes.
7. Add toppings.
8. Bake for about 10-15 minutes in the middle of the oven.

Portioner - 20
TidsÄtgÄng - 2h 30min
Ugnstemperatur - 225°C

Brödet blir lika fluffigt och perfekt varje gÄng om ni Àr noga med temperaturen pÄ gröten och lÄter degen jÀsa övertÀckt pÄ en dragfri plats. DÄ lovar jag att ni kommer fÄ ett kanongott bröd pÄ detta brödreceptet.

Ingredienser:

  • 5 dl havregryn
  • 1,5 tsk salt
  • 8 dl vatten
  • 50 g smör
  • 50 g jĂ€st
  • 1 msk strösocker
  • 10 dl vetemjöl (600g)

Variationer:

  • 1 msk oregano
  • 2 dl rĂ„gmjöl, finmalet och/eller grovmalet (ersĂ€tter vetemjöl 1 dl per 1 dl rĂ„gmjöl)
  • 2dl vetekli (ersĂ€tter vetemjöl 1 dl per 1 dl vetekli)
  • ca hĂ€lften av havregryna kan bytas mot rĂ„gflingor.

Gör sÄ hÀr:

  1. Koka ihop havregryn, vatten och salt till en tunn gröt. Rör ner smör sÄ det smÀlter. LÄt gröten svalna till fingervarmt (37°) Det tar ca 1h.
  2. Smula ner jÀsten i en bunke och strö över strösockret för att hjÀlpa jÀsten att lösas upp.
  3. Arbeta in gröten och sedan vetemjöl.
    • Degen kommer inte bli slĂ€t som vanligt och inte heller utveckla glutenet lika mycket. Det viktiga Ă€r att blanda ordentligt sĂ„ degen slĂ€pper frĂ„n bunken.
  4. JĂ€s degen i degbunken under bakduk i 30 min.

Bröd

  1. Tryck ut degen pĂ„ en pappersklĂ€dd ugnsplĂ„t 30×40 cm. SkĂ€r ett rutmönster i degen med en blöt eller mjölad degskrapa.
  2. LÄt degen jÀsa pÄ plÄten under bakduk i 30 min.
  3. GrÀdda grötbrödet mitt i ugnen 225° i ca 25 min.

Pizza

Gör en halv sats av degen

  1. Tryck ut degen pĂ„ en pappersklĂ€dd ugnsplĂ„t 30×40 cm. SkĂ€r ett rutmönster i degen med en blöt eller mjölad degskrapa.
  2. LÄt jÀsa 30 min.
  3. Ha pÄ topping.
  4. GrÀdda ca 10-15min i mitten av ugnen.

This is a post in the recept series.
Other posts in this series:

  • June 5, 2025 - Froyo
  • May 13, 2025 - Pinapple pie
  • April 5, 2025 - Tray-baked porridge bread