Delicious Hearty Grains and Seeds Porridge Sourdough bread with hearty grains and seeds gives custard tasting soft crumb & caramelized crust. Excellent breakfast bread
Do you like a breakfast with oatmeal and sourdough, then this is best breakfast bread you can think of? Yes, a Hearty Grains & Seeds Porridge sourdough bread. This is a sourdough bread which has extra dose of protein from rolled oats, red quinoa, and chia seeds
How to make Hearty Grains and Seeds porridge sourdough bread?
You need following ingredients.
1) Flour: I used both bread flour and whole wheat flour. If you want you can entirely use whole wheat flour, but the bread will be dense.
2) Hearty Grains & Seeds porridge: I used Hearty Grains & Seeds by Soul Full Project, which is a blend of Whole Grain Oats, Oat Bran, Red Quinoa, Flax & Chia Seeds. If you are using separately add 75g of oats and oats bran, rest of red quinoa, flax, and chia seeds to make it to 125g
3) Salt: Adds flavor to the bread
4) Water: You must adjust water content of the dough as Hearty grains and seeds porridge contains water. Otherwise you will end up with a mushy dough.
Timeline to bake Hearty grains and seeds Porridge Sourdough bread
First makes leaven in the morning at around 7.00 A. M
Around 11.AM Autolyse the flours both whole wheat flour and bread flour with water and set aside for 1 hour.
Mix in leaven around 12.00 P.M and set aside for 30 minutes.
Then incorporate the Hearty grains and seeds porridge into the dough and set aside for 30 minutes.
Then add salt and incorporate.
Then stretch and fold for another 2 hours at 1-hour interval.
You need to laminate dough after 2 hours.
Set aside for 1 hour and do a coil fold.
Shape and refrigerate overnight if you are not planning to bake the same day.
If you are planning a same day bake, then shape and proof for around 2 hours at room temperature and bake.
If you like this recipe check other multigrain sourdough bread .
Everyday Multigrain Rye Sourdough Bread
Multigrain sourdough bread
Multigrain spelt and rye bread
Multigrain pumpkin cranberry bread
Points to remember
While making the porridge you need to take extra care to prevent it from going Mushy. You can cook even in microwave. You need to cook until the water has just evaporated.
Oats tend to absorb lot of water so make sure to adjust the hydration. So, while doing autolyse if it looks like just mix that is fine as we are going to add more water through porridge as well as during the addition of salt.
If you want, you can add extra nuts like sesame seeds or chopped almonds.
You need to add this porridge as add on not substituted flour amount for it.
This is soft and moist bread with caramelized crust that is very soft. Not crusty or thick. If you like soft crust sourdough bread, then this is the one.
Best if you keep the bread overnight before cutting the bread. Also, this porridge bread will stay fresh for almost a week.
This is not only delicious but also healthy bread with hearty grains and seeds.
IF you tried this recipe please tag in Instagram @nidhinikhil or in Facebook @zestysouthindiankitchen.
Hearty Grains and Seeds Porridge Sourdough bread
Ingredients
- Levain
- 15 g starter
- 50 g bread flour
- 25 g whole wheat flour
- 75 g water
- For the dough
- 250 g bread flour
- 200 whole wheat flour
- 75 g levain
- 250 g cooked porridge I used hearty grains and seeds porridge blend from soul Full project. is a blend of Whole Grain Oats, Oat Bran, Red Quinoa, Flax & Chia Seeds. If you are using separately add 75g of oats and oats bran, rest of red quinoa, flax, and chia seeds to make it to 125g
- 10 g salt
- 310 g water
Instructions
- irst make levain/leaven
- Mix starter (100% hydration of 50: 50 all-purpose flour: whole wheat flour) bread flour and whole wheat flour and set aside for 5 hours or until it double in size.
- Cook Porridge
- In sauce add 125g hearty grains and seeds porridge mixture and 250g water cook until entire water evaporates and set aside. Once it is cool down add it to dough.
- Autolyse both bread flour and whole wheat flour with 300g water and set aside for 1 hour.
- After 1 hour incorporate leaven and set aside for another 30 minutes.
- Then add cooked porridge and mix well. And set aside for another 30 minutes.
- Then incorporate the salt and rest of water. Set aside for another 30 minutes.
- Stretch and fold the dough for another 2 hours with 1-hour interval into the bulk rise.
- Laminate the dough and set aside for another hour. Coils fold the dough after 1 hour .
- After 30 minutes you can shape dough . Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475 F score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 25 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10 minutes
- Best if you keep the bread overnight before cutting the bread. Also, this porridge bread will stay fresh for almost a week.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Lynne says
This bread came out wonderfully the first time I made it. We love it! The second attempt is in the oven now. Unfortunately it stuck to the proofing basket when I turned it out. Fingers crossed that oven spring will save it. Any suggestions for when this happens? If it’s a flop, I guess I’ll make bread crumbs and croutons.
Swathi says
Next time use a cotton cloth over the banneton, then it will be easy to get out of the proofing basket , if you don't want to use that then heavily dust them proofing basket with rice flour. Then it won't stick.
Debra Adderley says
I added a little extra flour because I used all of the levin. Baked it this morning and wonderful bread. Love the flavor. Light and airy.
Debra Adderley says
I added the full amt of levin. My dough is very moist and isn't coming together. Should I add more flour?
Ice Cream n Sticky Fingers says
This bread sounds delicious. I've never made my own bread before because I thought it seemed difficult. But you make it sound so easy.
Natalie says
Wow, this bread looks really amazing. I love that you used whole grain flour and porridge grains as well. I must make this for my family.
Kita Bryant says
This bread looks so amazing. It almost looks colonial; would love to make it.
natalia voche says
This is so beautiful and yummy, Can't wait to try this
Lois says
My one complaint with sourdough bread was no grains. You just answered my biggest concern.
Joyce Kerns says
Why do you make twice as much levain as you need? You didn't do that in your Pumpkin sourdough bread.
Swathi says
This has heavy grains are there also there is gluten free oatmeal. so there is not much gluten for the starter. In the case of pumpkin sourodough bread, it has natural sugar in the dough recipe.
Beth says
This looks delicious! I love the video, it makes the recipe seem less daunting!
Terri A Steffes says
That's completely beautiful. I would buy a loaf from you!
Marisa G says
Dear Swathi. You always surprise me. Healthy bread and delicious.
Congrats! Have a nice Sunday.
FOODHEAL says
Wow, after all that work I know this bread must be sooo yummy.
jill says
I am all in for sourdough bread! Thanks for sharing!
Jen says
This sounds like a really satisfying process! I'm never attempted any kind of bread making, but it sounds fun. Thanks for all the helpful tips.
Amanda Marie says
I've never tried using porridge in my sourdough, but looks so good.
Nikki Wayne says
I haven't tried a sourdough recipe like this one. But I won't hesitate to try sometime, thanks for sharing!
Audrey says
I'm a huge sourdough fan and I love this sourdough variation!
Brandy Ellen Writes says
I truly love sourdough, so making this bread would be a great idea for me. I'll have to give your hearty grains and seeds porridge sourdough bread recipe a try.
Sarah Bailey says
Now this sounds like an absolutely delicious sourdough bread recipe. I have to admit I haven't had something quite like this before and I do need to try it.
Ben says
That looks so good! I love hearty bread like this. It has such a great flavor and texture. You throw some butter and jam on it, and you've got something great.
Rosario Arecco says
Wow I am making this my weekend project!
Suja Manoj says
Beautiful bread, healthy and yummy
Feroza Saeed says
Please clarify where is the ingredient for the porridge? Thank you for your great & healthy recipes.
Swathi says
I used Soul full project's Hearty grains and seeds porridge which is a blend of Whole Grain Oats, Oat Bran, Red Quinoa, Flax & Chia Seeds. If you are using separately add 75g of oats and oats bran, rest of red quinoa, flax, and chia seeds to make it to 125g