Oat Porridge Bread with Sesame and Sunflower Seeds

I love sesame in bread. These make for very tasty bread.

Recipe

Makes 3 loaves 

Porridge

150 g rolled oats

300 g water

50 g honey

50 g butter

Add-ins

75 g raw Sesame seeds

75 g raw Sunflower seeds

Dough

600 g unbleached flour

200 g freshly milled Red Fife flour 

210 g freshly milled Spelt flour 

75 g flax, freshly ground

700 g water

25 g salt

250 g levain (procedure in recipe)

The afternoon before:

1. Mill the Red Fife and Spelt berries if using berries. Otherwise, use the freshest flours possible. Place the required amounts of flours in a tub. 

2. Add the unbleached flour to the tub. 

3. Grind the flax seeds in a bullet and add to the tub. Cover and set aside.

4. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g bran. Let rise in a warm place. 

The night before:

1. Add the water, the honey, and the buttet to the rolled oats and cook on low until the water is completely absorbed and the porridge is very thick. Put into the fridge for the night. This can be done in the morning if you wish.

2. Toast the sesame and sunflower seeds in a dry frying pan or in the oven at 350 F. They are done when lightly golden and fragrant. Reserve.

3. Before going to bed, feed the levain 20 g of water and 20 g high extraction flour. Let that rest in a warm spot overnight.

Dough Making day:

1. Early in the morning, feed the levain 100 g of filtered water and 50 g wholegrain flour and 50 g of unbleached flour and let rise 5-6 hours in a warm spot. 

2. Two hours or so before the levain is ready, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours at room temperature. Take the porridge out of the fridge to bring to room temperature. 

3. Once the levain is ready, add the salt, the porridge, the toasted seeds, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes. 

4. Remove dough from bowl and place in a covered tub. Let rest 30 minutes in a warm spot. 

5. Do 2 sets of coil folds at 30 minute intervals, then 2 more sets at 45 minute intervals. Let the dough rise about 30%. Dough is sticky so keep your hands wet for the folds. 

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~900g. Round out the portions into rounds with a dough scraper and I let it rest about a half hour on the counter. 

7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.

8. Sprinkle half rice/half AP flour in the bannetons. You can add oats flakes as well to decorate the loaves. Place the dough seam side down in the bannetons. Cover with plastic bowl cover or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 10-12 hours. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. 

2. Take the diugh out of the fridge and turn the dough out seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 

3. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205F or more.