Porridge Bread (No-Knead Bread) with cracked Barley and Dal
This is one of our experimental bread to create a non-traditional filling vegan bread. Of course, we took the inspiration from the more known bread recipes and techniques that are existing, and there are thousands of them.
Porridge Bread, also called No-Knead Bread, is often made from a blend of whole or cracked grains that were pre-soaked for 24 in water. The dough has a porridge-like consistency and no kneading is necessary. Due to the high water content, these bread are cooked then baked over a long time. The German Pumpernickel bread and other more Nordic Bread belong to this category. These bread are usually very moist and must be kept in the refrigerator.
I started experimenting after a friend gave me as a gift an IKEA BRÖDMIX FLERKORN Multigrain bread baking mix. This came in a box and all one had to do was straightforward: (1) add water and (2) shaking it for a few minutes and (3) pour the porridge into a baking pan, (4) let it rise and (5) bake it for 90 to 120 min.
Some porridge bread is backed at a low temperature for 10 hours or more. Keep in mind that these types of bread are essentially cooked and not baked. They keep their shape from the starches.
In our section “experimental bread”, we will be adding some bread that is still in an early stage and thus might require improvements and thus we invite you to experiment too.
In the following recipe, we added besides grains or seeds some lentils or dal. I found this works well. As I mentioned before the process is not actually a baking but more of a long cooking process whereby a large portion of the water is absorbed by the ingredients while the other portion is evaporated. Usually, I keep my bread a little more “undercooked” because I like to cut pieces and to bake or toast them again. This bread is quite rich and filling. My wife loves it during lent when she is on a very strict vegan diet.
There is plenty of room here to experiment so let us know what you think.
- Pre-dough
- 150 g of whole wheat flour
- 50 g of chapatti flour
- 200 ml water
- ½ tsp yeast
- In bowl
- 100 g Barley Grains
- 50 g cracked Buckwheat
- 50 g Lentil or Dal
- 2 tbs Hemp seeds craked
- 2 tsp Chia seeds
- 100 g fast cooking oats
- 100 g semolina
- 2 tsp salt
- 1 to 2 tsp sunflower oil optional
- Add the bowl mixture to the pre-dough
- 2 tsp unbleached flour if necessary
- 1 tsp semolina if necessary
- water if necessary
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Put in a large bowl or the pan of a bread machine whole wheat flour, chapatti, water, and yeast mix and let rest for more than 18h
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Barley grains, cracked buckwheat, Lentils or dal, and other listed ingredients in a bowl then cover with water and let it rest for 18 h. Check regularly and add more water as the grains soak up the water and soften.
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After 18 hours:
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The consistency should that be of a thick porridge that slowly drips from a spoon. If necessary add more water, flour, and semolina.
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Mix for 10 min and let it rest and rise for 3 hours.
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Backing for 90 min at 350F
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