Oat Porridge Sourdough Bread Recipe

Oat Porridge Sourdough Bread a lovely moist 'batard', or vienna shape, which is also soft and light.  This recipe is another Porridge Bread recipe, only to prepare the oats, you'll need to follow the Blanched Method over here. Or, if you have leftover porridge, simply put it in a zip bag with the air removed, refrigerate for as long as is convenient (you'll get a week out of this packaging easily), remove from the fridge and break it up while still in the bag with your fingers. It's now ready for use.

You'll need:

Linseed and Wheat Bread Recipe

This recipe is just about as good for you as it gets. Oh, and just delicious. A daily staple in my house with jam for many years. The other favourite on this one is nutella. Linseed is full of goodness, and it's lovely to work with the soaked grain. This recipe is another Porridge Bread recipe, only to prepare the linseed, you'll need to follow the Blanched Method over here.

Brown Rice and Organic Wheat Bread Recipe

This recipe is really useful when you have leftover rice from dinner the night before, and want to make some very yummy full flavoured bread with it!

It's also adaptable for any cooked grain, whether leftover or specially cooked. You'll find that this type of bread will become part of your regular repertoire, simply because it's so moreish, and you can't buy bread like this in a health food store or supermarket.

You'll need:

Sunflower and Wheat Bread Recipe

This recipe creates the time honoured sunflower bread that seems to pop up all over the place (including toasters..sorry).

A variation using toasted sunflower kernels will also appear in the site down the track, but this recipe makes for a deliciously creamy bread, quite different from the more nutty recipes with seeds I'll be puttimg up here soon.

Bakery History Artefact:

At one of our 'pre bakeries' - a home kitchen in beachside Coogee, Sydney NSW, where we set up our first 'proper' bakery, Heaven's Leaven bread was baked to sell to local Eastern Suburbs delicatessens and at our 'mobile market stalls' in Paddington Markets in Sydney every Saturday. We baked this bread in Pyrex glass bowls, and originally turned the dough by hand, so that it would never come into contact with metal, to preserve an enzyme which would otherwise not reach us, apparently. I can't remember, or possibly I choose not to remember the science (ideology more likely) - I only remember turning massive plastic tubs of dough for sunflower sourdough which we made and baked in a small commercial oven in the back room. I grew forearms the size of a bricklayer over the six months or so of hand mixing we did for all the bread made from this little kitchen. Always a good workout, I told myself at the time, but my body ached after producing six or seven of these 25 or 30 kilo doughs, by hand from scratch..(I will put this story on the site at a later date).

The Sunflower and Wheat bread recipe following is another Porridge Bread recipe using the porridge method not once but twice! and to prepare the sunflower kernels, you'll need to follow the Blanched Method in the Tips and Tricks Section of the website. This recipe makes, as usual, 2 one kilo loaves of Sunflower and Wheat Bread.