Porridge toppings
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65 posts
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- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Porridge toppings
Same topping this morning.
The discs of stewed damsons must be buried under something.
The discs of stewed damsons must be buried under something.
Re: Porridge toppings
Just noticed something called sprouted porridge on Waitrose's website. I've never heard of it before - anyone tried them?
- Gillthepainter
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- Location: near some lakes
Re: Porridge toppings
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.
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.
- Earthmaiden
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- Location: Wiltshire
Re: Porridge toppings
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.
- Stokey Sue
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- Location: Stoke Newington, London
Re: Porridge toppings
That sounds very much like the process of malting barley to make beer or whisky, so the starch will probably be mobilised to sugars
Re: Porridge toppings
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.
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.
- Stokey Sue
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- Location: Stoke Newington, London
Re: Porridge toppings
So, identical to the process of malting barley
And not actually magical
And not actually magical
- Gillthepainter
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- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Porridge toppings
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.
I wouldn't mind trying it out, it's something different.
Re: Porridge toppings
That does sound good , always nice to find a super nutritious recipe that tastes good too
- Gillthepainter
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- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Porridge toppings
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.
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.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Porridge toppings
That looks great Gill - i did wonder about the amount of linseed
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Porridge toppings
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.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Porridge toppings
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.
(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.
Re: Porridge toppings
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.
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Porridge toppings
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.
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.
Re: Porridge toppings
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.
Re: Porridge toppings
I'm very partial to linseed so I think I'd like it just as it is. I might well give that a try...
Food, felines and fells (in no particular order)
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Porridge toppings
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.
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.
Re: Porridge toppings
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.
Food, felines and fells (in no particular order)
Re: Porridge toppings
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.
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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