Friday, September 28, 2018
Maple Porridge Bread
The simplest way to do this loaf is to make the dough in the bread maker but then transfer the dough to a long loaf pan and bake in the oven. But you can do it by hand or mixer if you prefer, you will just need to add about a 90 minute proofing stage before shaping the loaf.
Here is how I did this particular loaf.
Start with the porridge, I used Saint John Valley cereal and cooked it as directed on the package... with one exception, instead of simmering for 5 minutes I put the cereal in the boiling water, stirred it, covered it and set it aside off the heat for 5 minutes so it wouldn't overcook. When it is done, strain it and run cold water over it until cool... shake out as much water as possible and dry with paper towel as much as possible... it should be cold and somewhat dry (but it will still be wet)
Meanwhile, in the bread maker combine the following:
1 2/3 cups of water
3 tbsp powdered milk (I have used both skim milk ans soy milk powders with equal success)
2 tbsp olive oil
2 tbsp maple syrup
2 tsp salt
1 1/4 cup whole wheat flour
2 1/2 cups unbleached while flour
3/4 cup of porridge
1 1/4 tsp yeast
After the dough cycle is complete remove the dough to a floured surface. It will be sticky and a bit tough to handle, use flour to help with that. I use a long loaf pan (16 inch) and spray it with Pam (NOTE: in a regular loaf pan it will be a very tall loaf and tricky to manage).
Shape the loaf and put it in the loaf pan for about an hour. While that is happening, preheat the oven to 375 degrees. I baked it to an internal temperature of 200 which took about 30 minutes. Turn it out to a rack and let it cool before cutting... it is worth the wait.