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.
This one is a keeper. The depth of flavor added by the Guinness,coupled with the grilled onions and freshly ground rye is amazing. The added freshly made yogurt provided a nice soft crumb as well. All in all, this one is worth trying. It's the perfect grilled bread as well as sandwich bread.
This is a pretty simple bread made with 55% fresh milled and sifted Durum flour along with a little fresh milled whole wheat and KAF French style flour. The Instant Pot yogurt was added to soften the crumb and roasted sweet potatoes add some extra tenderness and flavor.
This was a very tasty bread, perfect grilled with some melted cheese brushed with a good olive oil.
This is a version of my go to hamburger/hot dog bun/rolls formula. Last time I made this with fresh milled rye so this time I used fresh milled whole wheat instead.
As usual they didn't disappoint. I made these around 160 grams so these will fit the biggest burger you dare to use. They are nice and soft and flavorful and perfect for burgers, sandwiches or just with some eggs and cheese for breakfast.
Following on the path of my West Coast baking friends DA and Lucy, I was inspired to make a mostly white bread with a few twists. I had not used Kamut for a while, so in went some fresh milled and sifted once with a #40 sieve into the mix along with a high percent of pecans and a healthy dose of buttermilk.
It's been a while since I baked a porridge bread so it was time to get to it. I wanted to add a little sweetness of dates into the porridge and of course some roasted smashed skin on potatoes didn't hurt the crazy moist and soft crumb. I had some left-over grilled onions so in that went as well. The dates and onions both dissolved into the final dough but you could certainly taste their contribution in the final bake.
This one makes great grilled bread and is fantastic with some butter or cheese.
Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). At this temperature the flour undergoes a change and gelatinizes. By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb. It is also supposed to help prevent the bread from going stale.
I bought some "Country Wild Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread. The rice is a combo of brown, whole grain Wehani, and whole grain black Japonica and is very tasty all by itself.
I had some Guinness left over from the corned beef my wife made in the Instant Pot a few weeks ago and I thought some fresh milled barley flour would go perfect with this combination.
