The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

poulsbo bread usinf poulsbo porridge mix/ for bread machine

neelrev's picture

poulsbo bread usinf poulsbo porridge mix/ for bread machine

I have a recipe from someone who used to sell this great bread at a flea market. My first loaf is certainly edible but I know it can be better but don't know what to do. His recipe has you make a porridge first using;

3 cups water  1 1/2 cups Red River Cereal, 1/4 cup wheat germ, 3/4 cups sunflower seeds, 1/2 cup flax seed. Bring to boil while stirring, cover, remove from heat and let stand 20 minutes. Add 3/4 cups molasses and 1/4 cup honey. Mix and store in plastic container in fridge.

poulsbo bread mix;

place ingredients in pan in this order.

2 T. oil    2 T. lt.cream  2T. sugar,  1 cup water,  1 cup porridge mix (above),  1/4 C. sunflower seeds. 1c white flour. 2 C brown flour. 1 1/4 tsp. fast rising yeast. 1 tsp salt.

I was nervous about the fast rising yeast as it didnt say to use a rapid bake cycle so I used regular yeast and white bread cycle,( I have a cuisinart machine and have found ALL recipes are best on white bread cycle and light crust, thus far) should I have done something else? If I use rapid yeast do I use the normal cycle or rapid. I understood rapid bread recipes were slightly inferior to the other.

My dough was extremely gooey so I blended a small amount of flour after the last kneading, it was soft  but not sticky at that point. I used the 1 1/2 # for size but maybe it should have been 2# ??

The loaf  tastes good but is heavier than I'd like. I also let it rise 15 min longer then called for as it didnt appear to be high enough. The other recipes I found on the net dont call for the porridge, but now I have 3 or 4 cups of the stuff that I hate to waste. Would appreciate any advice that might be out there. Thanx

turtlemom's picture

Try converting all those measurements into weight (grams). Weather: humidity, temperature, barometric pressure, etc) affects the actual weight of ingredients for breads. The weather, especially temperature, also affects how fast your bread will rise. Some days you need to rise it longer than on others. Heavy breads need longer rising time. 

If your next attempt still isn't "light" enough, try substituting high gluten flour for the white flour. It will probably require a bit longer kneading time.

Since you are using a bread machine you will have to experiment with all that. The Ol' Curmudgeon uses a heavy-duty mixer with a bread-hook for doing the kneading, and bakes in the oven.


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