I have a different interpretation of porridge bread and it is somewhat
connected to the concept of porridge.

If you crack grain, slake it down, and let it sit in a covered bucket
for a day or so, it starts to ferment. This fermentation is an
essential part of making regular porridge as bran needs to be softened
by water and phytic acid is reduced during fermentation. If you then
add coarse flour to a cup or so of the softened, wet cracked grain, the
whole business then performs like a regular sponge. From there the
process is like the wet ferment stage of any other bread. In the end
you get a smooth, silky bread as the kneading and bulk ferment finish
breaking down the cracked grain.

The bread's flavor is very mild.