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Revisitation: Oatmeal Porrij Bread

From the mountaintop of the juice fast, everything is clearer. I assert no moral superiority based on the supposed “purity” of my diet. I revisited the Porrij Bread from June 2013 for a different audience, with different porrij, different leavening, and different music. Funny, I spoke about fasting in that post and that’s what I’m doing now. I wrote about my playlists and I considered highlighting the absurdity of my current one (including Shiny Toy Guns, Celine Dion, London Symphony Orchestra, Combichrist, and Electric Six). This time ’round I’m making this on request (more like demand) for more bread like Mile-High Cinnamon Roll Bread.
 
 

 

 
 

Oatmeal Sourdough Bread
 
 
 
Prooatmeal:
1 cup water
1/2 cup GF rolled oats
2 tablespoons ground flaxseed
1 tablespoon hemp protein powder
dash cinnamon
dash turmeric
 
Porridge:
1 1/2 cups water
3/4 cup GF rolled oats
 
Bread:
1 cup fed teff sourdough starter
 
1 cup warm water
1 tablespoon organic sugar
4 teaspoons active dry yeast
 
1/4 cup coconut sugar
1/4 cup canola oil
1/4 cup molasses
 
1 cup GF oat flour
1 cup teff flour
1 cup white rice
1 cup sorghum flour
1/2 cup buckwheat flour
1/2 teaspoon xanthan gum 
1 teaspoon salt
 
Combine prootmeal ingredients and let sit overnight in the refrigerator.
 
Feed your starter about four hours before beginning the recipe.
 
When those two ingredients are ready, bring the 1 1/2 cups of water to boil on the stove.  Add the oats, return to a boil, and cook until the mixture is barely thick. Add the prooatmeal and cook until all the water is absorbed. You want it to be pretty dry porrij.  Remove from the heat and transfer to a large bowl.


 
In a small bowl, combine the warm water, sugar, and yeast.  Set aside for the yeast to proof.
 
Add the coconut sugar, oil, and molasses to the porrij mixture, and stir well. The porrij should have cooled some (not be steaming) before adding the yeast or starter.
 
In a medium bowl, sift then whisk together the flours, xanthan gum, and salt.
 
Add a fourth of the flour mixture to the porrij and stir well.  Add the starter to the porrij and stir more. Add more flour and then add the yeast mixture.  Add the remainder of the flour and mix until uniformly combined.  The dough will be wet but shouldn’t stick to the sides of the bowl.
 
Place in a warm, draft-free place and let rise until doubled in size (magick phrase), in about 90 minutes.  Oil two 8*4-inch loaf pans and set aside.

 

After the first rise, punch down and divide into the loaf pans.  Set aside to rise again for an hour.

 

 


Twenty minutes before the second rising time is up, preheat the oven to 350 degrees Fahrenheit.  Bake the bread for 50-60 minutes or until a knife inserted in the centre comes out mostly dry (it’s moist bread).

 

 

 

Let cool in the pans for 20 minutes before removing to a rack to cool completely.




 

 

Parting Shots:
LEGO bakery is always vegan and gluten-free.

 

 
 
 


Meet my latest fixation, acai juice. Introduced to me by my latest fixation.

 

 

Come to the Dark Side…we have vegan and gluten-free goodies.

One Thought on “Revisitation: Oatmeal Porrij Bread

  1. Pingback: Handmade | Gothic Granola

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