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Baking recipe · from the recipe book

Oat Porridge Cheddar Seeded Whole Wheat Loaf

A soft, moist whole wheat crumb from a cooked oat porridge, studded with melty cheddar pockets and toasty seeds under a golden, glossy egg-washed crust.

Oat Porridge Cheddar Seeded Whole Wheat Loaf

Ingredients

  • 1 cup80 gOld-fashioned rolled oats
  • 1¾ cups430 gWaterdivided: 200 g for porridge, 225 g for dough, 5 g for egg wash
  • 3⅓ cups400 gWhole wheat flour
  • ¾ cup100 gBread flour
  • 1 packet7 gInstant yeast
  • 1¾ tsp10 gSalt
  • 1 tbsp25 gMaple syrup
  • 1½ tbsp22 gOlive oildivided: 20 g for dough, 2 g for greasing
  • 1 cup shredded120 gCheddar cheesecut into 1/2-inch cubes
  • 2 tbsp15 gGround flaxseed
  • ¼ cup30 gPumpkin seeds (pepitas)divided: 20 g for dough, 10 g for topping
  • 2 tbsp20 gSesame seedsdivided: 10 g for dough, 10 g for topping
  • 1 large50 gEggsbeaten

Steps

  1. Make the porridge: in a small pot, bring the oats and the 200 g portion of water to a simmer and cook, stirring, 3 to 4 minutes until thick. Spread on a plate and cool to lukewarm, about 30 minutes.
  2. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast and salt.
  3. Add the cooled oat porridge, the 225 g portion of water, the maple syrup and the 20 g portion of olive oil. Mix into a shaggy dough, cover and rest 15 minutes so the bran softens.
  4. Knead 8 to 10 minutes until smooth and slightly tacky. The dough is about 86% hydration (counting the porridge water) and 2% salt.
  5. Flatten the dough and scatter over the flaxseed, the 20 g portion of pumpkin seeds and the 10 g portion of sesame seeds. Fold and knead 2 minutes until evenly spread.
  6. Grease a bowl and a 9x5-inch loaf pan with the 2 g portion of olive oil. Place the dough in the bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until nearly doubled.
  7. Press the dough into a 9x12-inch rectangle, scatter the cheddar cubes over it, roll up tightly from the short end, pinch the seam and set it seam-side down in the pan.
  8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns 1 inch above the pan and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  9. Beat the egg with the 5 g portion of water. Brush the loaf with the egg wash, then sprinkle with the remaining 10 g of pumpkin seeds and the remaining 10 g of sesame seeds.
  10. Bake 40 to 45 minutes, tenting with foil after 25 minutes if browning fast, until deep golden and 190°F (88°C) in the center.
  11. Turn the loaf out and cool on a rack at least 90 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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