The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Greek Yogurt Porridge Beer Bread

isand66's picture
isand66

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.

 

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, 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.

Comments

trailrunner's picture
trailrunner

Sorry but the flowers win !!  I love everything but really love succulents. What do you have them planted in ?  If you get a chance to take a photo of just them I would really like that :)

Your bread is nice too ...haha!  As always your combinations are so interesting. I have some bread working now after being on the road since mid-May. My starter responded like a champ after being left to its own devices so we shall see what I have to show for it tomorrow. 

Glad to be back and will have to search for your previous posts from the past 7 weeks or so. Hope you have had a wonderful Summer. I know your garden has. c

isand66's picture
isand66

So nice to here from  you Caroline!  Glad you like the garden photos and I will try and post some more especially of the succulents soon.  My wife is the cultivator of the succulents and she loves planting them in all kinds of pots etc.  The picture in this post shows them in an aluminum boat shaped planter.

Glad to hear you are back home safe and sound and ready to bake again.  Look forward to seeing some bakes coming out of your oven soon!

Hope you have a great summer as well.

Regards,

Ian

IceDemeter's picture
IceDemeter

Both bread and garden are stunning - and obviously the result of much consideration and labour.  It had to take some efforts to teach all of your fuzzy butts to not dig around amongst the flowers!

I just realized what a monstrosity that loaf of yours is --- the flowers are gorgeous, but don't really give a scale to that miche.  I am even more in awe of your skills now, realizing that you've been manipulating a 2.369kg mass of dough in to such a great result while I'm still finding 1.6kg to be a challenge.

Thanks for sharing - and the inspiration - as always!  Hope you and yours are keeping comfortably cool amidst the flowers

Best, Laurie

isand66's picture
isand66

Thanks for your kind words Laurie.  I'm glad you like the bread and the flowers.  I actually find the larger doughs easier to handle when its such a wet dough like this one.  I use wet hands and my scraper.  It gets easy with practice so I am sure you will get the hang of it soon.  

The doggies have killed some flowers chasing squirrels and who knows what  through the yard :).  Luckily the damage is minimal and they're to cute to be mad.

Enjoy your weekend and Happy Baking.

Regards,

Ian

Danni3ll3's picture
Danni3ll3

Porridge loaves are so tasty and I bet yours is incredible! I like your idea of cooking the porridge in the yogurt. Or at least that is what I think you are referring to when you are using the word milk in your write up. 

isand66's picture
isand66

Thank you Danni.

yes I was referring to the yogurt.  It really worked perfectly and I think yiu would like it.

look forward to reading about your next bake.

Regards

Ian

 

CAphyl's picture
CAphyl

Hi Ian:  Been away for some time.  The first porridge bread I made was your recipe. And the second, too!  I have been so boring lately and have just been making classic sourdough.  I need to mix it up a bit.  Love your bread and the flowers.  Hope you are well.  We have been traveling a lot, and more to come and it seems like it is hot everywhere we go. Perhaps Long Island is the same.  Hot in California, too.  My husband and I were out in New England, and I think we caught the hottest time during the heat wave  Headed to the UK soon, and we are hoping for a bit cooler weather, but have a trip to the Midwest first, where it is hot as well.  I always bake, though, despite the temps...just got up early  Need to get back to posting on TFL.  Keep the wonderful posts. Best,  Phyllis

isand66's picture
isand66

Great to hear from you Phyllis.  Sounds like you are traveling up a storm.  I was doing a lot this year for work but fortunately things have come down a bit so I can relax at home for a while.  The weather has been strange to say the least. Once week it's horribly humid and hot and then next week it's like Spring.  It's very humid today with more heat and humidity promised for the rest of the week.  I'm off this week on vacation as we have our 85 year old Father in Law visiting so we will try and do some local trips with him depending on what he can put up with. 

I hope you get back into trying some more exciting breads and get a chance to post something soon.  Happy travels and baking and thanks for checking in.

Regards,
ian