The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Egg Porridge Bread

isand66's picture

Durum Egg Porridge Bread

      This bread is like a Challah on steroids 😆.  If you have not tried making a porridge bread yet, give this one a try and you won't be disappointed.  It is full of flavor and pretty healthy to boot.

You can vary the porridge ingredients and it will still taste great and if you want to make it a little more decadent, use heavy cream instead of the milk in the porridge and use some in place of the water in the main dough as well.

I made one loaf out of this formula and a bunch of rolls which I like to freeze and use for burgers and sandwiches as needed.  For the rolls I also sprinkled some cheese on top before baking, just because anything with cheese is just plain better in my book 😺.

Here is the BreadStorm Link

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 liquid 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 4minutes.  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 545 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.

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.


alfanso's picture

These look pretty great, and an interesting mix of ingredients.  A trademark of yours!  Indeed, I've made porridge bread before, albeit merely a very few.  And it is a delicious component.

I guess with the virus, you're not going across the big pond anymore these days.


isand66's picture

I know you are a big fan of Durum too.  This one is with the effort if you get a chance to give it a try.

No travels for me in a while and can’t say I’m in any rush to sit on a plane ✈️ during a pandemic.

Hope all is well with you and look forward to your next bake.


Benito's picture

I haven’t baked anything with durum although I have used some semolina in a loaf.  Kamut and durum and related if I’m not mistaken.  I have baked with Kamut a bit recently, however similar are they in flavour and do they share a lot of the same properties when baking with them, ie the quality and quantity of their gluten.

Ian your breads look amazing as always, I love the soft even crumb.  As you said, it is like challah on steroids.  I love that you always share you formulas especially since your breads always look and sound so enticing.


isand66's picture

Appreciate your kind words.  Kamut is a similar but it’s a little bit stronger of a flavor while durum is a bit more subtle.  Hopefully you can get your hands on some again and experiment.

I’m always happy to share my formulas in the hopes it can inspire others.

Happy Baking!


Elsie_iu's picture

For a moment, the image of egg drop soup popped up in my mind... "Really? Scrambled eggs in SD?" I was thinking lol. Raw eggs sound much better to me in dough :) 

Love the golden crumb you get from the durum and eggs. The barley flakes and potato flour must have led to extra moisture, I suppose. And I totally agree with you that anything with cheese is plain better! 

isand66's picture

I'm more of a wanton soup guy 😜.  This was a very tasty bread and was nice and moist.  

The barley flakes add some nice flavor too!