Rye Greek Yogurt Porridge Beer Bread
I love porridge breads. They are so moist and flavorful I never tire of making or eating them.
I tried something a little different for this one by using Greek yogurt in place of part of the water in making the porridge. I think it just added an extra layer of flavor and was worth trying.
I also used beer as part of the liquid in the main dough. This one was extra hydrated and was a little challenging to shape the next day. Next time I would shape it right out of the refrigerator instead of letting it sit out for an hour.
The final bread tasted and smelled fantastic. It was extra moist and good enough to eat without anything on it. The beer didn't come through as much as I would have hoped since I didn't use enough of it due to only having 1 left to use. Next time I will use all beer instead of water.
I've included a bunch of photos from my garden which is in full bloom right now. Hope you give this one a try and enjoy the flowers.
Download the BreadStorm file here.
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.
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, 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.