Tag Archives: malted wheat flakes

Multi-grain Egg Porridge Bread

28 Jul

   I have not made a porridge bread in a while and I have not used eggs in any bakes either for quite some time.  I like the extra flavor and moisture eggs add so why not use them in a porridge bread as well?

Whole eggs are around 76% water so in this bake 150 grams of eggs equals 114 grams of water which is why the total liquid amount is not higher.

The bread turned out very tasty and makes great grilled bread or just toasted with some cheese or butter.  All the goodies packed into this one along with the fresh milled whole wheat and rye  made this extremely flavorful.  The small amount of maple syrup added just enough sweetness to round out the flavor profile.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, eggs, maple syrup and salt and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Cherry Porridge Bread with Cheese

11 Nov

  We just went from Spring/Fall to Winter in one day on Long Island New York.  It was in the low 20’s last night and this morning, perfect for a nice hearty porridge bread!

I recently bought some nice plump organic dried cherries from Trader Joe’s and we had bought some Parmesan Cheese rinds at Whole Foods to use in sauces, etc. so of course both went into the porridge mixture along with oats, malted wheat flakes and cracked spelt (left-over from sifting the spelt flour).  I used milk to add some extra creaminess in the porridge.

The majority of the flour in this one was freshly milled with my Mock II grain mill and sifted to get the big bits out.

The cherries and cheese were a perfect combination.  This is one of the those loaves you can eat with nothing on it, but a schmear of butter or cream cheese doesn’t hurt either :).

Download the BreadStorm File here.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap. (Note: I cut the Parmesan cheese from the rind into small pieces and added it to the levain).   Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours, and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, olive oil and salt and mix on low for 5 minutes.  Add the cheese and mix until incorporated or you can add it by hand during the stretch and folds.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

 

Potato Cream Cheese Oat Bread

11 Sep

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I was in the mood for a nice sandwich bread and this one with plenty of potatoes and cream cheese really fit the bill.

I added some rolled oats, malted wheat flakes and fresh milled whole wheat flour to give it some extra flavor.

The end result was a nice soft and flavorful bread perfect for sandwiches as well as grilled with some olive oil.

I like to keep the skins on the potatoes so you get some extra flavor and health benefits from using the entire potato.

The crumb was moderately open and was nice and moist.

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Formula

potato-cream-cheese-oat-bread

potato-cream-cheese-oat-bread-weights

Download the BreadStorm File Here.

 

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, rolled oats, malted wheat flakes and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), cream cheese and olive oil and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Buttermilk Porridge Bread

13 Mar

MainNothing like the extra tang you get from using buttermilk along with a sourdough starter.  I wanted a nice wholesome moist bread so a porridge bread using KAF Six Grain Flakes which contains barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes was added to some roasted sunflower seeds along with the buttermilk to make the porridge.

A nice mix of flours including AP, whole freshly ground rye, potato flour and freshly ground whole wheat were used.

The final result was a wholesome, moist and tasty porridge bread with a distinct buttermilk flavor.

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Buttermilk Porridge Bread (%)

Buttermilk Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the buttermilk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the buttermilk is absorbed.  Add the remainder of the buttermilk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 6 minutes.    You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Pecan Porridge Bread

12 Jul

MAIN  I love pecans and remembered the other day that I had some pecan meal left over just yelling at me to use it.  What better use than in a new version of a porridge bread.

I also found some bulgar, cracked wheat, rye chops and malted wheat flakes to use in the porridge which smelled amazing while cooking.

I used some fresh milled spelt, durum, and rye along with some AP flour, potato flour and KAF French style flour.

The end result was a dark looking bread that was soft with a chewy crust and is bursting with flavor.  The pecans are not very obvious in the final bread but you can taste them just enough.

I highly recommend trying this one if you have all the ingredients as you won’t be disappointed.

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Pecan Multi Grain Porridge Bread (%)

Pecan Multi Grain Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, potatoes and salt and mix on low for 5 minutes.  Now add the onions and mix on low for another minute until they are incorporated.    You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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My little seal dog….Lexi cooling off at the beach yesterday

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Max prefers the sand to the water 🙂

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Busy Bee on one of my cone flowers.

 

Multi-grain Sourdough with Soaker

12 Nov

FinalMainToday it’s snowing.  Not enough to bring out the snow-blower but enough to enjoy a nice cup of soup with a sandwich made with my hearty multi-grain bread.  I’ve made similar breads before and I followed the basic procedure but I varied the soaker/scald ingredients and the combination of flours in the main dough.

I used some Vermont maple syrup infused with vanilla to add a touch of sweetness to offset some of the bitterness from all the whole grains used in the recipe.

I cooked the whole grains with 290 grams of water on my stove top and let it come to a boil for about 5 minutes.  I then transferred the scald to a bowl and let it sit overnight covered.  The scald absorbed all of the water so I adjusted my final water amount accordingly.  I still ended up with a very moist dough but one that was manageable.

I really like the way the crust and crumb came out on this bake.  A nice dark thick crust with a chewy interior, perfect for the cold days and nights ahead.

I have to say I’ve bought multi-grain breads from the supermarket in the past and there is just no comparison to this healthy and tasty bread.

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Main Dough Procedure

Mix the flours with the water and honey in your mixer or by hand for 1 minute leaving 50 grams of water to add later.   Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, olive oil and the soaker and mix for 2 minutes.  Add the balance of the water as needed and mix for an additional 4 minutes.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface or a clean dough rising bucket sprayed with cooking spray.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 – 2  hours.

basket

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Score the loaves as desired and prepare your oven for baking with steam.  I made one large miche for this bake.  I also added some organic oat bran to the bottom of the basket which adds a nice texture to the outside of the bread.

Scored

Set your oven for 525 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and let it bake for about 5 minutes.  Next lower the temperature to 500 degrees for about 2 minutes and then lower to 450 degrees.   Since I baked this as a miche I then lowered the temperature to 425 degrees about half way through the bake until it was finished.  When you have a nice dark crust and the internal temperature reaches at least 210 degrees you can take it out of the oven and place it on a cooling rack.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

Cherry Tea 36 Hour Sourdough Miche with Cherries

9 Feb

Closeup2 The storm has come and it has delivered as promised.  Here on the South Shore of Long Island where I live we spent most of the morning digging out of 20+ inches of icy heavy snow.  In between the snow plowing and digging I managed to shape and get my latest bread in the oven.Birdbathinsnow

Using the 36 hour technique I adapted from TxFarmer’s blog posts on The Fresh Loaf, I made a hearty style loaf with my favorite cherry flavored tea, fresh chopped cherries and some oat flour.  I used the oat flour in the levain as well as the final dough.  Some potato flour and malted wheat flakes were added to round out this dough.Cherries

The end result was a nice moist crumb with a great chewy crust with cherry chunks.  This was a large loaf and took almost 2 hours to bake.  I lowered the temperature to 425 F. to prevent the crust from getting too dark which is one of the reasons why it took so long.Closeup1

This exciting technique takes a while but it is worth it. I actually let the dough retard longer than 24 hours called for in the recipe due to my schedule and I don’t think it effected the final bread either way.

Directions

 Starter Build 1

104 grams Seed Starter (Mine is a 65% White AP starter)

100 grams Oat Flour (KAF)

200 grams European Style Flour (KAF)

203 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.

 Starter Build 2

All Starter from Build #1:

35 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around  4 – 6 hours.  The starter should almost double when ready to proceed.

Main Dough Ingredients

300 grams  Starter  from above (note: you should have a small amount left over)

450 grams European Style Flour

200 grams Oat Flour (KAF)

100 grams Potato Flour

100 grams Malted Wheat Flakes

20 grams Seas Salt or Table Salt

88 grams Fresh Cherries (Pitted and chopped)

600 grams Cherry Tea Iced  (Make sure the tea is ice-cold before using.  I added the hot tea to ice cubes)

Procedure

Mix the flours, malted wheat flakes and the ice tea together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.  During the last stretch and fold flatten out the dough slightly into a rectangle and add the chopped cherries.

Put the dough back into the refrigerator for around 20-30 hours.  I ended up letting it go around 30 hours.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, shape as desired.  I made a large Miche and placed it in my cloth lined basket.  Make sure you use enough rice flour with flour in your bowl/basket to prevent this moist dough from sticking.InBasket

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.DoughBeforeScoring

Score as desired and prepare your oven for baking with steam.

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Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   Since this loaf was so big I ended up lowering the oven after 35 minutes to around 425 degrees.  When the loaf is nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.FullBreadCrumbfinal

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Cat-Angel Bell Weathering the Storm

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The Dolphin is Trying to stay above the snow

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Misty waiting for some Cherry Sourdough…..okay so she’s waiting for some Kibble!