Aromatic mango and cinnamon porridge bread recipe

written by Sophie Grant 14th May 2019

In our house, we wake early before the light stretches over the blue hills beyond we are out and about.  After a strong coffee clutched in cold hands out in the fresh air and chickens fed, we put some porridge on.  Milk comes down from the dairy and we drink it raw, warm and creamy. With raw milk, the cream naturally settles at the top of the jug and I make sure to spoon this off and add to the mix of oatmeal.   

Ingredients
  • At least 200 g of porridge oats made with water/milk
  • 300g of strong bread flour
  • 7g dry yeast
  • Pinch of salt
  • 1 tablespoon of fresh leftover yoghurt
  • 1 teaspoon of fresh honey – my favourite is El Karama Honey from the acacia varieties we see here or Karisia honey, also local to our area
  • 1 teaspoon of ground cinnamon
  • Half a large mango – diced or sliced into small pieces
  • A handful of oats, seeds and nuts for dusting
  • 1 medium-sized bread loaf tin – 900g will do
Directions
  1. Preheat your oven to 180c /350 f/Gas Mark 4
  2. Grease or line a standard loaf tin with baking parchment – approx. 18.5cms/11.5cms will do
  3. Sift your flour into a mixing bowl and add your leftover porridge
  4. Pour your yeast into a small amount of tepid water and whisk until frothy
  5. Add this yeast to your bread mixture along with the salt, chopped mango and yoghurt if you need extra wetness
  6. Mix together with a metal spoon, if you need to add more oats to make it slightly less wet then do so. If it is too doughy add some yoghurt
  7. Turn it over a few times on a clean surface and then plop into your greased tin
  8. Cover with a damp cloth and leave for 45 minutes to rise a little in a warm sunny window sill
  9. Then bake in the oven at medium heat for 40 minutes on around 200 °C until the outside is hard and crunchy. With bread, you can always tip it out of a tin and knock (as you would a door) the bottom side to see if it sounds a little airy. 

 

Read more in our May issue in both print and online:

You may also like

Leave a Comment