Oat Porridge Soft Bread | Fluffy & Nutritious Homemade Loaf

Oat Porridge Soft Bread – A Nutritious and Fluffy Homemade Loaf
Why Use the Old Dough Method?
Nutritional Benefits of Oats
How To Make Oat Porridge Soft Bread
Ingredients (Yields: 1 Loaf)
Step-By-Step Instructions
- Old Dough
- Combine milk, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Oat Porridge:
- In a saucepan, cook the rolled oats in water for few minutes until become thick porridge. Keep aside to cool.
- Main Dough:
- Put all ingredients (except butter) including all the old dough and oat porridge into a bowl of stand mixer. I usually tear the old dough slightly. Using the paddle attachment, mix for about 2 minutes or until the dough become elastic and pull away from the side of the bowl.
- Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 28C - 29C.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. About 224g per portion.
- Form each portion to a ball. Rest for 10 minutes to relax.
- Flatten with rolling pin.
- Fold right to centre and fold left overlap it.
- Roll out with rolling pin into long rectangle shape.
- Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the loaf pan.
- Final Proofing:
- Let the dough rise for 30 minutes or till 90% of the size, slightly below the rim of the pan.
- To Bake:
- Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 minutes.
- Brush with milk and sprinkle some rolled oats. Gently press the rolled oats onto the bread with your hand to ensure they adhere.
- Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.

Pro Tips for the Perfect Loaf
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Frequently Asked Questions (FAQs)
Q1: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be slightly different. Rolled oats provide more chew and structure, while quick oats result in a smoother porridge. Both work!
Q2: What if I don’t have old dough ready?
A: You can skip it, but the flavor and texture won’t be as rich. Alternatively, prepare it the night before and keep it in the fridge.
Q3: Can I make this bread vegan?
A: Yes! Substitute milk with plant-based milk (like oat or soy), and replace butter with vegan butter or neutral oil. Use a plant-based sweetener if desired.
Q4: How do I know if I’ve reached the windowpane stage?
A: Stretch a piece of dough gently – if it stretches thin and translucent without tearing, it’s ready.
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Hi Yeanley! Thanks for your thoughtful sharing. May I ask your support how to convert the this to Yudane method?
ReplyDeleteHi Michelle,
DeleteThank you for asking. Actually, this recipe do not need Yudane. It stay fresh quite well for few days too.
Anyhow, The total flour for this is 350g.
Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water
Main Dough:
280g bread flour (I used Japan High Gluten Flour)
1 1/2 tsp instant yeast
please follow the rest of the ingredients on the above recipe. You need to take 70g of water from yudane as part of the liquid amount.
Cheers :)
Hi, I am wondering is it okay if my old dough is over fermented? As I am making it right now and it smells like alcohol. Thank you.
ReplyDeleteHi, sorry for late response. I think should be fine. Mine smells like alcohol too.
DeleteCheers :)
Hi, do you let cool your bread immediately on the rack or in the pan for a while first?
ReplyDeleteI usually remove the bread from the pan immediately after removing from oven.
DeleteCheers :)
Hello! ¿When the old mass mixes with the main mass?
ReplyDeleteHi, please see Step 3. no. 1. I just added in. Sorry for confusion.
DeleteThanks :)
Hi, want to say thank you for sharing the wonderful recipe. The flavour is really wonderful. Can I reduce the sugar? What is the minimum sugar amount? Again, thank you very much
ReplyDeleteHi, Thanks for trying and your kind feedback. You can use honey if you want to avoid sugar. However, you can reduce to 2 tbsp (20 - 24g).
DeleteCheers :)
thank you
DeleteMy pleasure :)
DeleteHi there! May I know what's the gram conversion for the tsp of instant yeast, sugar and salt? Thanks for the recipe :D
ReplyDeleteHi, thanks for reading this recipe. Sugar quantity already in gram.
DeletePlease use this link for conversion of salt:https://www.inchcalculator.com/convert/teaspoon-salt-to-gram-salt/
For yeast, please use this:
https://www.traditionaloven.com/culinary-arts/baking/dry-yeast/convert-tea-spoon-tsp-to-gram-g-of-dry-yeast.html
Yeast and salt are very light. I usually use teaspoon.
Cheers :)
Hi there,
ReplyDeleteCan't wait to try this recipe. Can I make ahead the old dough up to 5 days ahead and leave it in fridge? Thanks!
Hi, thanks for reading this recipe. I am afraid 5 days will be too long. I usually used in 24 hours. The yeast maybe running out of food and starving.
DeleteCheers :)
Cheers :)
Hi do you think this would work in a bread machine? Thanks for all the wonderful recipes
ReplyDeleteHi, Thanks for reading this recipe. Yes, you can use bread machine. But, I am not sure about the end result will be the same as machine knead and manual shape and bake.
DeleteCheers :)
Hi there, thanks for sharing this wonderful recipe. Bread came out soft and nice. Any suggestion of how to cut them thinly?
DeleteThank you, Jaclyn for trying this recipe and your kind feedback. I think you need a sharp bread knife to slice. This bread is a bit soft and maybe hard to cut into too thin slices.
DeleteCheers :)
Can I replace the milk in old dough with water?
ReplyDeleteHi Jaclyn,
DeleteThanks for reading this recipe. Yes, of course you can.
Cheers :)
Hi. My bread came out kinda dense and not rise at all. The dough looked good during the process. Would it be overproofed?
ReplyDeleteHi,
DeleteThanks for trying and sorry to hear that your bread is dense. It could the flour. Try to use Japan High Gluten Flour. The protein percentage is about 12%. Different flour will give you different result.
Cheers :)
Hi,
ReplyDeleteThis recipe says it makes 2 loaves in a 450g loaf pan. If I were to make these into rolls, would it be nine rolls in an 8"x 8" pan? Or should I make a different amount of rolls/use a different sized pan.
Hi, thanks for reading this recipe. Sorry for the confusion. Actually is 2 small loaves in one 450g loaf pan as picture above. Yes, it is just perfect for 8 x 8 inches square pan.
DeleteCheers and happy baking :)