This is a very rustic bread using roasted baby red potatoes and roasted sweet potatoes. For the red potatoes I mashed them up and added them skins and all. 598 more words
Tags » Barley Flakes
Multi-Color Roasted Carrot Porridge Bread
I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg’s Rye Baker book and that came out better than I expected. 641 more words
Cranberry Walnut Wine Porridge Bread
Wine, Walnuts, Cranberries and Porridge….what’s not to like? I have to say, nothing! This one is chock full of flavor and good enough to eat by itself, but even better with some cheese. 581 more words
Durum Ricotta Porridge Bread
Coming in at 65% fresh milled high extraction Durum flour, this one is bursting with flavor. The addition of the porridge and ricotta cheese takes it over the top. 537 more words
Rye Greek Yogurt Porridge Beer Bread
I love porridge breads. They are so moist and flavorful I never tire of making or eating them.
I tried something a little different for this one by using Greek yogurt in place of part of the water in making the porridge. 624 more words
