We spend half of our lives in a tiny community in Newfoundland. This place is steeped in traditions, many of which originate in the United Kingdom and Ireland, where the ancestors of many present day Newfoundlanders made their homes. This summer, a friend in our community generously gave us a fresh loaf of bread to enjoy. She called it Porridge Bread. We found this bread to be dense, pleasantly sweet and delicious.
Porridge Bread contains healthy ingredients including oatmeal and whole grain flour. We like to use a stone-milled multi-grain flour that is not finely ground but contains some granular pieces and we use large-flake oatmeal. These grains are able to make the trip all the way down into the end of the intestine where the gut microbiome resides and where the beneficial microbes living there will ferment the small bits of intact grains and produce healthy short-chain fatty acids. These fatty acids contribute significantly to health. Not only do they provide energy to the cells lining the gut and support the growth of healthy gut bacteria, they also regulate the immune system and provide bioactive compounds such as polyphenols which have a wide range of valuable effects on health. (1)
This recipe uses just enough fat in the form of margarine to create the right texture and moisture content in the finished loaves of bread. Molasses is used instead of sugar. Molasses contains essential nutrients such as iron, calcium, magnesium, potassium, and several B vitamins along with antioxidants and it is 25% less sweet than sugar.
Porridge Bread is steeped in history. It arrived in Canada with Irish and Scottish immigrants who had always relied on oats as a readily avalable grain for their porridges, oatcakes and breads. When it reached the Canadian Maritimes, especially Newfoundland and Cape Breton, the recipe began to evolve with ingredients like molasses added for flavour and wheat too as it became more obtainable for the new settlers. Molasses was part of the ”Triangular Trade” involving natural resources such as agricultural goods, lumber and fish (especially salt cod) from the North American Maritime colonies; sugar and molasses from the West Indies; and their exportation to Great Britain. In turn, manufactured goods were sent back to the colonies. Wheat wasn’t readily available until the late 1800’s. (2)
This bread is very easy to make. Most of the prepartion time is spent during its rising times when the bread maker can be off doing something else. It can be enjoyed cut fresh from the loaf but it is particually scrumptious when it is toasted and its crunchiness adds to its appeal.
Porridge Bread
Makes 2 medium-sized loaves
1 packet (2 ¼ tsp ) traditional active dry yeast
½ cup warm water
½ tsp sugar
2 cups large-flake oatmeal
2 ½ cups boiling water
½ cup fancy molasses
2 level tbsp vegan margarine
1 ½ tsp salt
Approximately 3 cups whole-grain flour & 3 cups white flour
In a small bowl, sprinkle the yeast over the warm water and ½ tsp sugar.
In a large bowl, pour the boiling water over the oatmeal. Add the molasses and margarine.
In a medium bowl, mix together 2 cups of white flour and 2 cups of whole grain flour and the salt.
When the oatmeal and boiled water has cooled to tepid, add the yeast mixture to the large bowl and stir everything together.
Stir in flours gradually until a smooth, thick dough is formed. Knead the dough on a table lightly sprinkled with flour. Add more flour as needed to make a smooth and elastic dough. Be careful not to add too much flour or the bread will be too dry.
Place dough in a lightly oiled bowl and cover with waxed paper. Let the dough rise in a warm place until doubled, about 1 ½ to 2 hours.
Lightly oil 2 bread pans.
Punch dough down and knead for a few seconds. Cut dough in half and knead each half into an oblong shape. Place each one, smooth side up, into a bread pan. Let the dough rise again in a warm place for about 1 hour.
Preheat oven to 350°F. Bake in the oven for 45 minutes to 1 hour, until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Let the bread cool before slicing.
SOURCES:
1 Iqbal, B., Alabbosh, K.F., Raheem, A. et al. Microbial transformation: the role of fermentation in advancing nutritional quality and human health. Arch Microbiol 207, 228 (2025). https://doi.org/10.1007/s00203-025-04435-8.
2 https://historyspot.com/the-basics-of-the-triangle-trade/
Promoting a healthy adventurous lifestyle powered by plants and the strength of scientific evidence.
My name is Debra Harley (BScPhm) and I welcome you to my retirement project, this website. Over the course of a life many lessons are learned, altering deeply-rooted ideas and creating new passions.
My mom would sometimes make the special bread, not on a regular basis, she made white bread every week, six loaves. Also molasses raisin bread, especially at Christmas. 60 years ago I would say every household in Grates Cove was self sufficient. Not much refined sugar or store bought goods to be had. Lots of basic wholesome food in every home. As a child I was often sent to a seniors home with a plate of supper!