Porridge loaf

In a large bowl, whisk the porridge with the egg, honey, seeds, 1 tsp of salt and 350ml of lukewarm water. Add the yeast and flour, then mix with a wooden spoon until combined. Drizzle the oil around the sides of the bowl – the dough will be sticky and loose but don’t worry. Line a 1kg loaf tin with 2 strips of baking paper, allowing the paper to hang over the sides.

Cover the dough with a damp tea towel and leave in a warm spot for 1 hr 30 mins until doubled in size. At the 30-min mark, wet your hands and gently lift the dough so it coils under itself a few times – this helps create strength in the dough. Repeat twice more during the proving process.

Once doubled in size, bubbly and wobbly, generously flour a worksurface and your hands. Turn out the dough and knead a little. Shape it into a loaf by folding in the sides towards the centre and pinching well to seal. Roll the dough towards you so it forms a tight loaf. Using a dough scraper, lift it into the lined tin, with the pinched section at the bottom.

Leave to prove again in a warm spot until it has filled the tin entirely. Heat the oven to 220C/200C fan/gas 7. Using a serrated knife, slash the dough along the centre, then sprinkle over the oats. Bake for 15 mins, then turn down the heat to 190C/170C fan/gas 5. Bake for 55 mins-1 hr or until risen and golden.

Remove from the oven, then leave to cool completely on a wire rack. While the bread cools, you can make the butter. Using an electric whisk, beat together the butter, honey and cinnamon until combined and smooth, then season with salt.

Once the loaf has cooled, cut it into thick slices and serve with the honey butter. The bread will keep well wrapped for five days. The butter will keep in an airtight container in the fridge for five days.