The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-grain Egg Porridge Bread

isand66's picture
isand66

Multi-grain Egg Porridge Bread

   I have not made a porridge bread in a while and I have not used eggs in any bakes either for quite some time.  I like the extra flavor and moisture eggs add so why not use them in a porridge bread as well?

Whole eggs are around 76% water so in this bake 150 grams of eggs equals 114 grams of water which is why the total liquid amount is not higher.

The bread turned out very tasty and makes great grilled bread or just toasted with some cheese or butter.  All the goodies packed into this one along with the fresh milled whole wheat and rye  made this extremely flavorful.  The small amount of maple syrup added just enough sweetness to round out the flavor profile.

Here are the Zip files for the above BreadStorm files.

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, eggs, maple syrup 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

PalwithnoovenP's picture
PalwithnoovenP

I really like its rustic look. We keep a lot of chickens in the yard so I love eggs! Even a small amount adds flavor. I have yet to try it with whole grain. 

isand66's picture
isand66

Glad you like it.  Hope you give your own version with some fresh eggs a try.

Regards,
Ian

dabrownman's picture
dabrownman

Has to taste way better though.  Hearty healthy porridge hearth breads seem ti be your favorite  Very nice Ian.  Lucy says it is too hot to anything else so she sends her best to the black one an 5 furry ones. Hopefully the ear infection isn't contagious

isand66's picture
isand66

This one is very tasty and makes great toast with a schmear of cream cheese or grilled.  Today the humidity broke and it's as close to perfect as you can get.  Fortunately the ear infection is not contagious....I don't think I can handle 7 furrballs with ear infections!

Give Lucy bug a nice belly rub and a bowl of some nice ice to keep her cool!

Happy Baking and Cooking!

Ian

Danni3ll3's picture
Danni3ll3

What an amazing bread! I can almost taste it from here. It must be delicious!

isand66's picture
isand66

I hope you give a version of this one a try.  I know this one is right up your alley for sure and it's worth a try.

Thanks for your kind words and look forward to your next post.

Regards,
Ian

Elsie_iu's picture
Elsie_iu

Yours is the best example demonstrating crusty sourdough with a moist and tender crumb!

The scorings are interesting and I like the yellowish crumb contributed by the eggs. 

isand66's picture
isand66

I love the moist crumb with the chewy crust.  This one is chock full of flavor as well and the egg was a nice addition.

I used scissor cuts to make the interesting scoring pattern.  It's fun to experiment and try and get some different looks.

Happy Baking!

Ian

Ru007's picture
Ru007

The crumb looks great! Porridge breads are always amazing and the addition of the eggs and maple syrup makes it sound like french toast! Yum! 

Really nice bake Ian! 

Where are all the pretty flowers? I think I've become a bit spoiled, I almost expect to see them in your posts now! LOL! 

Happy baking

Ru

isand66's picture
isand66

Glad you like the bake.  This was a tasty one.  I do love the moist crumb and added flavor and health benefits the porridge adds.

Sorry for the missing garden photos 🙄.  It was so humid out last week that I didn’t have the strength to go and take some new photos.  I promise the next post will have some 😎.

Regards,

Ian