The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Toasted 10 Grain Porridge Sourdough with Sprouted Rye

Danni3ll3's picture
Danni3ll3

Toasted 10 Grain Porridge Sourdough with Sprouted Rye

I really enjoy using multigrain cereal in bread and thought I would combine it with some rye sprouts. So here goes:

1. Sprout 75 g of rye berries. This took 3 days.

2. Toast 75 g of Bob's Red Mill 10 grain cereal and soak overnight in 140 g of boiling water. The next morning, stir in 30 g of kefir and let sit for a few hours.

3. Autolyse all of the above with 650 g water, 550 g no additives unbleached flour, 202 g white whole wheat flour, 100 g fresh milled red fife flour and 100 g Robin Hood Multigrain Best for Bread flour. Let sit for approximately one hour.

4. Mix in 22 g of sea salt and 266 g of 80% levain. (I recalculated to see what my levain was since I do 3 builds at 100% and one build at 80%, and it is actually a 84% levain but 80% is close enough!).

5. Do four sets of folds 30 minutes apart and let bulk ferment for a total of 3.5-4.5 hours or until doubled. I do this in my oven with the light on. The batch that I put into the oven doubled in 3.5 hours, the one that I left out on the counter for 2 hours before putting into the oven took 4.5 hours. For some reason, this was faster than usual. 

6. Divide into 3 770-gram loaves, preshape, rest and do a final shape. Place in bannetons and into fridge for a 12-14 hour proof. 

7. Set the oven on convection bake, Preheat oven and Dutch ovens to 475 F, load dough in pots, and immediately drop temp to 450F for 25 minutes. Remove lids, switch the Dutch ovens from lower to upper rack and vice-versa, drop temp to 425 F and bake for another 25 minutes. I baked them a little bit darker than last week. 

Crumb shot coming later! We haven't cut into them yet!

Comments

inumeridiieri's picture
inumeridiieri

Beautiful bread.

Gaetano

Floydm's picture
Floydm

Again, gorgeous. Hmm... could I swap your Cranberry Wild Rice bread on the home page with this one? These sound fantastic.

Danni3ll3's picture
Danni3ll3

It is really an honour to have a loaf on the home page especially when I am such a newbie compared to the years of experience most regulars have on here! Thanks for asking!!!

nmygarden's picture
nmygarden

Danielle, you have come a long, long way and consistently produce fine quality breads that anyone would be proud to serve. You are a fearless adventuress with ingredients and methods, positive in attitude, and a delightful addition to our membership! Congratulations on a home page post!!!

Cathy

Danni3ll3's picture
Danni3ll3

Your comments mean a lot to me! This place is the one that nurtured and challenged me to try different things. Otherwise, I still would be baking out of FWSY. Not that there is anything wrong with that, but I certainly wouldn't be where I am now. 

cgmeyer2's picture
cgmeyer2

i love your bread & would like to try the recipe.

would this work if i baked in a romertopf clay baker? also, my oven is electric not convection; what adjustments do i need to make?

thanks, claudia

 

Danni3ll3's picture
Danni3ll3

a clay baker. You might want to make 2 larger loaves rather than the 3 smaller ones. If you do this, you may want to use my old baking instructions when I baked two loaves at once instead of the six I do now. 

Old baking instructions for 2 loaves: Preheat oven with Dutch ovens inside (or clay baker in your case) to 500F for 45 minutes.  Put a piece of parchment paper in bottom of clay baker just before loading your loaf to prevent sticking. Put lid on and back into oven for 20 minutes. Drop temp to 450F and bake another 10 minutes. Remove lid and bake till dark which is usually another 25-30 minutes. 

As to the convection, the only reason I use it is to stop my bread from burning at the bottom because I have 3 Dutch ovens on the bottom rack and 3 on the top rack. I have a hot spot in the right front corner so putting it on convection helps keep the heat even throughout the oven. So baking your bread on the middle rack with regular heat will work just fine. 

If you have more questions, feel free to ask! I am so glad you are going to try this!

cgmeyer2's picture
cgmeyer2

thanks for the adtt'l instructions danni. my romertopf is unglazed & needs to be started in a cold oven. i'll follow your recipe & instructions but make adjustments for starting in cold oven.

i'm really looking forward to making your bread.

claudia

bread1965's picture
bread1965

Danni - Looking forward to the crumb shot.. but here's my question.. why porridge? I've noticed many people post porridge type breads. Is there a specific baker or book that's made them popular? Are they popular from a particular part of the the world? What does a basic porridge bread taste like? I have some oats in the cupboard and am thinking I should give it a try. Can you recommend a basic loaf recipe? Thanks!

Danni3ll3's picture
Danni3ll3

fron Chad Robertson of Tartine fame. His book Tartine 3 has a number of these recipes and it does add wonderful moisture to the crumb. 

That being said, if you are going to try one of Chad's breads in Tartine 3, cut back on the water. That book just about drove me around the bend till I decided that I needed to make dough and not soup with my flour. 

One recipe that is awesome and incorporates oat porridge is Honeyed Spelt Oat. You can find my version here: http://www.thefreshloaf.com/node/46302/honeyed-spelt-and-oat  Just be sure to include the oats in the autolyse or you will find the first part very difficult to mix. 

bread1965's picture
bread1965

Thanks Danni.. I have the first Tartine book, but not the third. I really like his breads. I think I'll go by the book store one day and take a look at the book..

But get this.. I read your Honey Spelt Oat post and thought your Owen's Sourdough book sounded familiar so I went to take a peak where we have our cookbooks. And sure enough it's one of the books my wife must have bought me for Christmas .. and there was the recipe.. I must have totally forgot about the book ! Must be serendipity! I'll give the loaf a try!

Thank you - and PS, she has a recipe for salsify latkeys!!

Danni3ll3's picture
Danni3ll3

They would be sooooo good!!!!

bread1965's picture
bread1965

100g 100% hydration starter

2 large eggs

160g salsify root, peeled and grated

50g leeks, cleaned and sliced thinly

2 garlic cloves, finely chopped

4 tbsp fresh herbs of choice, chives basil or mint, etc..

1/2 tsp salt

1/4 tsp red pepper flakes

110g fine bread crumbs

30g extra virgin olive oil

To make: preheat oven 375F; mix well egg and starter; add all else except oil and mix until combined; heat oil in a skillet over medium high for 3-4 minutes; turn heat down to medium low, working in batches, spoon large drops of mix onto skillet in a round shape; sear for 3-4 minutes on each side until nice skin forms; transfer to lined sheet pan and finish in oven for about 15 minutes; serve warm; take a bite; close your eyes; enjoy and say "thanks bread1965"!

:)  Bake happy..

Danni3ll3's picture
Danni3ll3

I didn't want to ask. Thank you! I am saving this to my recipe app!

leslieruf's picture
leslieruf

you are using a 10 grain cereal mix (in a soaker) - how coarse is the mix? would any multi grain cereal (within reason) work?  and then you are using a mix of flours including (this time) a multigrain flour, whole wheat flour and white flour?

I have looked around for multigrain flours and have tracked down a 4 grain flour but will keep looking.  I could of course buy lots of small packs of different flours and make my own but suspect this would be quite expensive. I have also found a small bag of Bob's 6 grain hot cereal mix with flaxseed. I hadn't thought of using breakfast cereal mixes so that something more to look into.....

don't think there is enough time to bake everything I would like to .... the list grows ever longer....  lol

 

Leslie

Danni3ll3's picture
Danni3ll3

mixes will work. I didn't mention it but the other six loaves that I made used a Roger's Oats and Ancient Grains cereal mix that I found at Walmart. The reason for using that for the other 6 loaves is that one of my friends is sensitive to soy and the Bob's mix has soy. The Rogers didn't. The Rogers was also quite coarse where you can recognize what the grains are while the Bob's is more uniformly cut.  They both worked out just fine. 

As to the multigrain flour, it is Robin Hood Best for Bread Multigrain (Enriched flour (wheat flour, amylase, xylanase, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, l-cysteine hydrochloride, azodicarbonamide, folic acid), whole wheat flour, cracked wheat, cracked rye, whole flax.) It has a few chunks among the finer grains but I am sure that any multigrain flour would work or you can just use more wholewheat flour. I would probably use the white whole wheat as that flour tend to be a bit lighter in texture if you decide to go that route.

ETA: I had another thought that you could mix your own using the list of ingredients from the Robin Hood bag. 

leslieruf's picture
leslieruf

it is taking an age but I now have the 6 grain cereal mix and finally the multigrain flour is on its way.   It will be an expensive bread for me so not an everyday type loaf.  I don't have kefir, haven't ever used it, can you tell me what the effect is in the bread?  does it increase the sour or make the crumb more tender?

Leslie

Danni3ll3's picture
Danni3ll3

I find it gives me a thinner crust and a more tender crumb. Might be my imagination but I prefer my breads with a bit of either yogurt or kefir. Milk would probably do the same thing. 

leslieruf's picture
leslieruf

I will get some and once flour has arrived I will have a go :)

Don't work too hard..

Leslie

IceDemeter's picture
IceDemeter

I didn't even have to check --- came on to the home page, saw the new picture at the top, and immediately knew it was a new one of yours.  The bread (and the baker) truly deserving of that place of honour!

Thanks for sharing --- and especially for all of your kind words and encouragement for us newbies. 

Best,

Laurie

Danni3ll3's picture
Danni3ll3

Thank you! I still think of myself as a newbie. Lots of breads out there yet to conquer. Ha ha!

isand66's picture
isand66

This sounds like another winner to me!  Can't wait to see your crumb shot and hear how it tastes.

I need to get my butt in gear and start sprouting!

Happy Baking!

Ian

Danni3ll3's picture
Danni3ll3

 

 

isand66's picture
isand66

Excellent!

bread1965's picture
bread1965

What an insanely great looking loaf.. wow..

 

Danni3ll3's picture
Danni3ll3

and thank you to everyone else for the kind comments. 

Next time my daughter or I are in TO, we should make an effort to trade a few loaves. ;-)

dabrownman's picture
dabrownman

a bit splendid around the edges too!  The crumb and crust are specially wonderful.  If this doesn't taste great then I would eat my 10 grain cereal uncooked, without milk or brown sugar either.  Now I have to get out the clay baker and get those latkes smoking in the CI skillet.

Today was Baby Girl's Birthday.  She wanted breakfast at the crack of dawn before she went off to work and requested Chicken Tikka Masala with grill made garlic naan for dinner,  I felt bad after ruining her first birthday dinner on Saturday night so yesterday and today was all about her B-day breakfast and dinner today so we didn't get around to TFL till now and your bread was a sight for sore eyes.

Well done indeed and happy baking Danni

Danni3ll3's picture
Danni3ll3

at TFL. I can tell she has you wrapped around her baby finger just like my daughter with her dad! ;-D

bread1965's picture
bread1965

... I would get the better part of that bargain! :)

Danni3ll3's picture
Danni3ll3

You might end up with an experiment that didn't work like the cinnamon buns I made yesterday. They didn't rise at all and the recipe called for nutmeg in the filling, and even though I put in half the amount it called for, the nutmeg came through loud and strong. None of us like nutmeg! So flat cinnamon buns with a strong nutmeg flavour... bleh!

umnkena's picture
umnkena

You are too kind Laurie!

leslieruf's picture
leslieruf

 

Not super confident with my result but today we ate it and I was happy so....   Anyway, my cereal mix is Bob's hot cereal mix - 7 grains and I managed to find a 7 grain flour.  I wasn't sure how it would come out as I had no fresh milled sprouted whole wheat so just increased wholewheat.  I used yoghurt instead of kefir.  I didn't get much oven spring but here it is.

 

It is funny, as it was the first time using the 7 grain flour I also made a 1:2:3 loaf with 30% this flour.  I got much better oven spring.

Obviously, I will have to try again.  It was a great tasting loaf that is for sure.

Leslie

Danni3ll3's picture
Danni3ll3

You got an awesome crumb there! Glad you like the flavour!