I like porridge too much to have any left over when we make it!

But that looks similar to an old recipe I have for a "monastery loaf". Although in that the wet mix of bread is made and proved, then dry oats are mixed in at the knocking back stage. Overall quantities of the ingredients look about the same. I do make the odd special loaf, but mostly it's the usual sourdough wholemeal with some leftover bits added!!

I have to make a white fruit loaf soon. We brought one in "Bread & Co" in Leamington while we were away, and apparently I ate more than my share!!