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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

      This was my first bake after being back from a long 2 week business trip to Asia.  Being away is hard on my wife but my dogs really get upset when I don’t come home at the end of the day :(.  578 more words

I have started to use barley flakes in my kitchen only recently but from the very beginning, I knew that they will become one of my favourite breakfast options – barley porridge – yes, please:). 272 more words

  I have made several breads with this long autolyse technique in the past and I’m always happy with the well developed flavor and open crumb it produces.  555 more words

Look no further than Lancaster, Pennsylvania where organic, non-GMO whole grain flakes are packaged for Shiloh Farms.

Spelt, barley, and kamut flakes look remarkably similar to rolled oats but have subtle nutty flavor differences which can liven up and energize a variety of breakfast and snack foods.

I made this bread last weekend after my return from my business trip to Germany.  I wanted to try changing up my method for mixing the porridge bread a bit to see if I could get a better result.  832 more words

           I wanted to bake a nice soft and flavorful bread but one with some healthy grains as well.  In went a soaker left for 24 hours in hot water comprised of grits, rolled oats and barley flakes.  558 more words