I am continuing my exploration of true porridge breads and for Canadian Thanksgiving, I decided to add pumpkin seeds and cranberries to the basic loaf. I did make one batch without the cranberries and pumpkin seeds to take to my brother's house tomorrow and it turned out wonderful so the cranberries and the pumpkin seeds are optional. You could actually add any type of add-in that doesn't require soaking or doesn't absorb too much moisture from the dough such as sprouts, sunflower seeds, nuts or dried fruit.
1. Toast 125 g of large flake oats. When toasted add 25 g of oat bran to the oats.
2. Mix together 345 g of water and 75 g of organic plain yogurt.
3. Pour 3/4 of the water/yogurt mixture into the oats and cook on medium heat until water is absorbed. Add the remainder of the water/yogurt mixture and cook on low heat until creamy. Cool until just warm.
4. In a large bowl, place 650 g of unbleached flour, 302 g of freshly milled spelt flour, 50 g of freshly ground flax seed, 75 g of dried cranberries (optional), 75 g of pumpkin seeds (optional and these could be toasted as well), all of the oat porridge, 50 g of honey and 550 g of filtered water. Mix well and let the mixture sit for a couple of hours.
5. Add 22 g of sea salt and 266 g of 80% 4-stage levain. (My levain is all freshly milled rye for the first 3 stages and 1/4 rye and 3/4 unbleached flour for the last stage. The first 3 stages are about 12 hours apart and the last stage takes less than 4 hours to triple.) Mix in well using folding and pinching until you see some gluten development which takes about 5 minutes.
6. Let rest 45 minutes and do a set of folds. Repeat two more times and then let sit in a warm place until it has doubled. You can use the fridge to slow it down if needed.
7. Divide into portions of ~880 g and do a loose pre-shape. Let rest 10-15 minutes and then shape tightly into a boule. Place boules in rice/unbleached floured bannetons and cover with a plastic shower cap or bowl cover. Place into fridge overnight (10-12 hours).
8. Heat oven and Dutch ovens to 475 F for at least 45 minutes. Place parchment rounds in the bottom of the pots and put the loaves directly out of the fridge into the pots. Bake at 450 F for 25 minutes, remove lids, drop temperature to 425 F and bake a further 25 minutes.
9. Let cool completely before placing into a plastic bag for storage. I find that plastic seems to work best for me in keeping the crumb moist and the crust soft. I have family and friends that complain about a too crunchy crust (rolling my eyes here).
The loaf below is one of the ones without the add-ins. The others with the add-ins are all for other people.