Grain Mills by Wondermill, The World's Best Grain Mills

Three-Grain Porrage Bread

See more in Loaf Recipes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Porrage
1/4           cup  Flaked Rye Berries
1/4           cup  Flaked Wheat Berries
1/4           cup  Flaked Oat Groats
2 1/4           cups  Water
1/2      teaspoon  Salt
Dough Ingredients
1              batch  Porrage -- See Above
1/4           cup  Honey
1/2    tablespoon  Salt
1/4           cup  Milk
1/8           cup  Oil
1         tablespoon  Yeast
1/2           cup  Whole Wheat Flour
3               cups  Bread Flour -- (Aproximate)

In a large pot combine the three flaked grains and the 2-1/4 cups water
and 1/2 teaspoon salt. Bring to a boil and simmer for 10 minutes stirring
constantly. Remove from heat and allow to cool for 15 minutes. Stir the
honey, salt, milk and oil in to the flaked grain porrage. Place all of the
dough ingredients except for the ingredients in the "Add at Beep" area (if
applicable for this recipe) in to your machines fully assembled pan.
Select the "Basic" or "White" cycle and press start.

10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. The dough should be tacky to the
touch like the sticky part of a Post-It Noteā„¢. If the bread is too dry add
1 tbsp. of water at a time allowing a minute or two of kneading then check
it again. If needed add another tablespoon of liquid. Repeat this until
the dough reaches the proper consistency. If the dough is too dry apply
the above steps but using flour instead of liquid.

Note: Just because you had to make this adjustment doesn't mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough consistency.

Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.

Add at Beep Ingredients

If this recipe has an "Add at Beep" section these ingredients need to be
added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don't add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.

The Bread is Done

Once your bread is completed allow it to sit in your machines pan for 10
minutes (no longer or it can get soggy). Then remove it to a wire rack to
cool. The reason for letting it sit for 10 minutes is to soften the crust
making it easier to get out of the pan. Allow the bread to cool at least
20 minutes before cutting it.

Paddle Removal

If you want to prevent the large holes that one gets from the paddle(s)
in your machine simply waiting until the final rise of the cycle has
started, remove the dough from the pan, remove the kneading paddle(s) and
then spray the post(s) with pan spray. Shape the dough and place it bake
in the pan, seam side down and allow the machine to finish. This will give
you a loaf with very small hole(s) in the bottom.

Dough Cycle Preparation:

Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the
directions above except instead of selecting the basic or white cycle
select the manual or dough cycle. When the machine beeps indicating the
dough is finished remove it to a floured work surface and shape in any
manner you choose. For ideas on shaping bread take a look at "Shaping
Bread Dough" in the Library section of this site. When it comes time to
bake the shaped bread generally you bake it at 350 degrees Fahrenheit for
30 to 40 minutes. The bread can also be checked for doneness by using an
instant read thermometer and checking the interior. The bread is done when
it is 200 degrees Fahrenheit inside (for wet dough's 210 to 215 is
better). For more information on baking bread in your oven take a look at
"Oven Baking: The How's and Why's" in the Library section of this site.

HearthKit Baking:

If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan
(make sure to use one large enough for a 1-1/2 pound recipe). Cover the
dough and pan with a damp towel and allow it to rise until doubled.
Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15
minutes before you plan to bake the bread. Uncover the pan of dough, apply
any crust enhancements you wish to it and then place in the preheated oven
in the middle of the HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough's 210 to 215 is better). When the bread is done
remove it from the oven, remove the loaf of bread from the pan and place
it on a wire rack to cool. Cool at least 20 minutes before slicing.

You can also do free form loaves. Instead of putting the dough in a load
pan, shape it in to a round and place it on a lightly greased sheet of
parchment paper. After the oven has been preheated slide the dough
parchment and all in to the center of the HearthKit and bake for 30 to 40
minutes or until the bread is golden brown, you can also check it with an
instant read thermometer the dough is done when it is at 200 degrees
Fahrenheit internally (for wet dough's 210 to 215 is better).

For rolls, etc. follow the directions in the "Dough Cycle Preparation"
section above except bake them on lightly greased parchment paper in the
middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough's 210 to 215 is better).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 188 Calories; 3g Fat (15.0%
calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 361mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This recipe was down sized from a recipe I did for a mixer
cookbook. The amounts are belive are correct for the wheat
flour and the bread flour. However, always remember to
check you dough and adjust for consistency. The dough
should form a nice round ball that is slightly tacky to
the touch. If needed adjust with flour or water, adding 1
tablespoon at a time and allowing the dough to knead in
between additions. Do this until the dough is the right
while the amount of water called for may seem like too
much you have to remember that the grains will aborb a lot
and a lot will cook off. This dough also makes wonderful
dinner rolls, sandwich rolls, hamburger and hot dog buns
too.

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