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This is the other egg bread experiment. These were made from leftover oatmeal porridge and the 0% plain yoghurt I had courtesy of our friend, Tony. As a rule I think 0% of anything is zero, but you don’t look a gift horse in the mouth. Olivia asked me the other day what that meant and then last night we had a chat with a couple of young people about how you can’t really use a second language studying grammar only. They were from Russia and the Ukraine. Both funny and wonderful how Canada brings people together.

They turned out less chewy than artisan breads. When I took them out of the oven they were soft and squishy. But once they cooled down, they sliced beautifully. You can’t see the oatmeal or taste it. 

Porridge Bread

2 eggs
1 Tbsp sugar
3 tsp instant yeast
1 tsp white wine vinegar
1 tsp salt
3-1/2 cups flour
1 cup thick cooked oatmeal porridge, chilled [but just porridge, without the brown sugar or cream]
1-1/2 cups 0% yoghurt
flour for handling
oil for greasing

  • In the bowl of your stand mixer, place all the ingredients.
  • With the flat beater on low speed beat and fully incorporate the dough. The dough will be wet and sticky.
  • Switch to a dough hook and beat the dough vigorously for 5 minutes or until the sides of the bowl is cleared. You can knead the dough by hand on a floured surface, but this is a sticky-dough and any additional flour will result in a denser loaf.
  • Place the dough in a lightly oiled bowl, turn over and let it rise until it doubles in size. Time can vary.
  • Line a baking sheet with parchment paper. 
  • Roll out the dough on a really well floured surface to fit your baking pan.
  • Divide the dough and roll up or twist them into two loaves.
  • Sprinkle the top with flour.
  • Place the loaves on the prepared baking sheet. 
  • Allow breads to rest for about 20 minutes in a warm, draft-free place. It will rise a bit but not considerably.
  • Turn the oven to 500F. Set the timer for 9 minutes.
  • Place the breads in the preheated oven. Set the timer for 5 minutes.
  • After 5 minutes, reduce the oven to 400F. Set the timer for 9 more minutes.
  • Remove the breads from the oven and place them on a wire rack to cool down completely before slicing.



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