October 10th, 2015

Porridge Bread

Hafergrütz-Brot (3)This is a leftover – recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the Swan King Bread. The sweet starter needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to the East Frisian coast.

I decided to soak the steel cut oat in hot water instead of boiling it so it keeps a certain bite. And the generous portion of roasted sesame together with oats and emmer gives the bread a very delicous nutty flavour, while the malt beer adds a subtle sweetness. The right bread for the first cold and rainy days in autumn.

 

Porridge Bread

yields 2 Breads

PorridgeHafergrütz-Brot (1)

  • 150g steel cut oats
  • 100g Sesame
  • 300g boiling Water

Sweet Starter

  • 120g sweet Starter
  • 120g flour Type 550
  • 60g Water

Dough

  • sweet Starter
  • 450g flour Type 550
  • 200g Emmer, freshly milled
  • 100g Water
  • 300g Malt beer
  • 15g fresh yeast
  • 20g Salt
  • Porridge

Roast the sesame in a pan until golden. Mix steel cut oats, sesame and boiling water and let it soak for at least 3 hours.

Mix the ingredients of the sweet starter and let it rise for 2- 4 hours at 30°C until the volume doubled.

Place all ingredients for the dough except the porridge in the bowl of the kitchen machine and knead 3 min at slow speed and 6 min at fast speed. Now add the porridge and knead until well combined.

Let the dough rise for 2 hours.

Now half the dough and form 2 oval breads. Place them seam side down in a proofing basket.

Let rise for 1.5 hours at room temperature or overnight in the fridge.

Preheat the bread baking stone for one hour at 250°C.

Bake the loaves for 10 min at 250°C with steam, then turn the temperature back to 190°C and bake the bread for another 40 min.

7 Responses t_on Porridge Bread

  1. Angelika August 3rd, 2016

    Hallo – bitte was versteht man unter “süßer Starter”????
    Danke und liebe Grüße! Angelika

    Reply
  2. Martina October 26th, 2015

    Hi Stefanie,
    Wenn ich das Brot über Nacht im Kühlschrank habe, lässt man es trotzdem 2 Stunden bei Raumtemperatur gehen? Oder kann ich es nach dem formen gleich in den Kühlschrank verfrachten?

    Liebe Grüße und schon mal Danke für die Antwort
    Martina

    Reply
  3. Alexandra October 14th, 2015

    Hallo Stefanie, danke für das tolle rezept. Ich habe nur eine Frage kann ich statt dem süßen starter evtl. auch normalen Sauerteig starter verwenden??danke lg alex

    Reply
    1. Stefanie October 14th, 2015

      @Alex: ich würde dem Sauerteig eine oder zwei Hefe-Führungen gönnen, damit er mild ist und eben gute Triebkraft hat. Und dann würde ich einen Sauerteig aus 150g Mehl, 70g Wasser und 30 g Sauerteig ansetzen und bei Ca 37C 3 Stunden reifen lassen. Ähnlich wie beim Berliner Kurzsauer

      Reply

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