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Porridge toppings

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Re: Porridge toppings

Postby WWordsworth » Tue Jan 05, 2021 6:07 pm

Same topping this morning.
The discs of stewed damsons must be buried under something.

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Re: Porridge toppings

Postby Pampy » Wed Jan 06, 2021 2:14 am

Just noticed something called sprouted porridge on Waitrose's website. I've never heard of it before - anyone tried them?

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Re: Porridge toppings

Postby Gillthepainter » Wed Jan 06, 2021 10:54 am

That's intriguing.
Are they like sprouted micro-herbs/ alfalfa, for sprinkling over salads do you mean?

You've almost got me going back into Waitrose, Pampy during lockdown.
I'm finding them the worst for social distancing, and stroppy service locally. And am a convert to Tesco these days.

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Re: Porridge toppings

Postby Earthmaiden » Wed Jan 06, 2021 12:18 pm

You can buy sprouted oats, firms like Rude Health do them. It is porridge oats made from seeds which have been allowed to germinate. Supposed to be more nutritious and less starchy. I haven't tried them.

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Re: Porridge toppings

Postby Stokey Sue » Wed Jan 06, 2021 1:17 pm

That sounds very much like the process of malting barley to make beer or whisky, so the starch will probably be mobilised to sugars

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Re: Porridge toppings

Postby Pampy » Wed Jan 06, 2021 4:01 pm

Description from Waitrose's website
We take whole Organic oats and soak them in water, this begins a magical process called germination. The dormant grain bursts into life and all sorts of amazing things happen. Once a small sprout appears we stop the germination by drying the oats, then we roll them into these flakes, perfect for porridge.

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Re: Porridge toppings

Postby Stokey Sue » Wed Jan 06, 2021 4:10 pm

So, identical to the process of malting barley

And not actually magical

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Re: Porridge toppings

Postby Gillthepainter » Wed Jan 06, 2021 4:12 pm

look what I've found whilst looking for sprouted oats uses: https://rachlmansfield.com/simply-epic- ... ad-recipe/
I wouldn't mind trying it out, it's something different.

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Re: Porridge toppings

Postby Amyw » Wed Jan 06, 2021 7:18 pm

That does sound good , always nice to find a super nutritious recipe that tastes good too

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Re: Porridge toppings

Postby Gillthepainter » Tue Jan 12, 2021 2:58 pm

Reporting back. I'm very impressed.
Not convinced before I started by the large amount of linseeds, I did wondered if it would taste proper or not.

I made it exactly as the recipe states, and confirm it works, and is very easy. I did add a pinch of salt which oats and bread sometimes need.
And I'm glad I did.
The linseed is a bit odd if you aren't used to it. It has an unusual taste anyway, and smells oily as a product.

Future Tweaks?,
when I next make it, I'll reduce the linseed by half, and increase the oats relatively.
I'd add honey, it needs sweetness.

Tips, dry blitzed ingredients in one bowl; eggs and milk in another.
Take the bread out of the tin and bake it for a further 5 mins upside down to brown evenly underneath.

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Re: Porridge toppings

Postby Stokey Sue » Tue Jan 12, 2021 3:07 pm

That looks great Gill - i did wonder about the amount of linseed

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Re: Porridge toppings

Postby Earthmaiden » Tue Jan 12, 2021 3:19 pm

That looks superb, Gill. Must say that I wouldn't be keen on that much linseed. Do you think it will hold together well if you reduce the quantity? I used to make cornbread using oats instead of corn, it was verging on too moist/soggy but not bad.

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Re: Porridge toppings

Postby Gillthepainter » Tue Jan 12, 2021 3:28 pm

Yes, alarm bells were a-ringing, Sue. I would definitely have to change the linseed and if anyone else tries it, do the same.
(I sometimes have ground linseed in yoghurt for breakfast, so don't mind the oddity of it).

Adding dried fruit would be great too.

It's going to be a regular, I'm so pleased with the bake, even tho the linseed result needs tweaking.

EM
I'm absolutely confident that more oats and fewer linseed would work. Reduce them by at least a half.
Dont' forget to blitz them.
The moisture I would confirm is perfect.

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Re: Porridge toppings

Postby aero280 » Tue Jan 12, 2021 4:19 pm

If you add more oats to replace the flax seed, I think you will need more fluid. When I have added rolled oats to bread, they seem to soak up moisture during the prove. Sometimes too much and the bread is quite dry.

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Re: Porridge toppings

Postby Gillthepainter » Wed Jan 13, 2021 9:41 am

There's no proving in this recipe which is the beauty.
It's a very slack mix when it goes into the tin, so I don't think moisture will be a difficulty here. Although it's easy to add a bit more milk.

I was thinking about this last again night, and your have to at least halve the linseed, and perhaps sub further with another seed.
There's just too much linseed.
I'll have another go at the weekend and come up with a suitable amendment to the bones of this one.

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Re: Porridge toppings

Postby aero280 » Wed Jan 13, 2021 12:13 pm

I have a recipe for a seeded soda bread which looks similar but uses some sunflower seeds as well as flax. The first time I made it it was OK, but a bit odd and not like the version made by the person who gave me the recipe. It was a lot better the second time as I toasted all the seeds first.

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Re: Porridge toppings

Postby Seatallan » Wed Jan 13, 2021 12:40 pm

I'm very partial to linseed so I think I'd like it just as it is. I might well give that a try... :yum
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Re: Porridge toppings

Postby Gillthepainter » Wed Jan 13, 2021 12:46 pm

Toasted seeds is an excellent plan.
Seatallen, why not try half the recipe amount?
As I too love linseed, but it is too much as the recipe stands. Which is a shame.

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Re: Porridge toppings

Postby Seatallan » Wed Jan 13, 2021 3:07 pm

Gillthepainter wrote:Toasted seeds is an excellent plan.
Seatallen, why not try half the recipe amount?
As I too love linseed, but it is too much as the recipe stands. Which is a shame.


Yes, I might well do that. I'll possibly mix with sunflower seeds and perhaps some toasted pine nuts.
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Re: Porridge toppings

Postby aero280 » Wed Jan 13, 2021 3:22 pm

Here's the recipe for the loaf. I picked it up from the lady that ran the B&B we stayed at in Sweden.

500g wholemeal flour
½ tsp salt
75 - 100g toasted linseed
100 - 125g toasted sunflower seeds
100g syrup
1½ tsp bicarbonate of soda
700g yogurt (or 500g thick yogurt and 200ml milk

Mix it all together
Put in a 2 litre pan
Bake at 200ºC for 1 hr
Then reduce to 175ºC for a further ½ hour

Cover with foil if it gets too dark on top.

I used a 200mm square tin, but any will do.

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