Honeyed porridge loaves recipe

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A higher protein flour will give this dough structure as porridge has no gluten.

  • Yield: 2 large boules


  • 225 g leaven
  • 840 g water for the dough
  • 200 g strong stoneground flour
  • 800 g strong white flour
  • 10 g non-diastatic malt powder if using a roller-milled white flour.
  • 22 g sea salt
  • 400 g porridge
  • 320–340 g water Different oats take up varying amounts of water
  • 80 g oats
  • 60 g lightly toasted wheatgerm
  • 40 g honey
  • 200 g flaked barley to roll the dough in
How to Make It
  1. Mix well when adding the water to the flour and do full stretch and folds to develop the gluten.
  2. Lightly toasting wheat germ brings out the flavours; 5 minutes in a warm oven (160 °C/gas mark 3) is usually enough.
  3. Barley malt extract is a delicious alternative to the honey.
  4. Adding a further 100 g of water in 20 g increments will give the loaf a more open crumb, but this is best done only if you are an experienced baker. The extra water can increase enzyme activity, so will also speed the fermentation up.
  5. For an extra shine and sweetness on the crust, dissolve a tablespoon of honey in 30 ml of warm water, pour into a spray bottle and mist the loaf 3 minutes before the end of cooking.

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