Oat and millet porridge baked loaf. Oat and millet porridge baked loaf. I usually love with Greek yogurt some fruits and honey or. This Gluten Free Oatmeal Millet Bread is a hearty, soft loaf of bread that can be used for everything from sandwiches to toast.
You want the porridge to be creamy and ever so slightly on the liquid side. The porridge bread also keeps for several days after making it so it's a great recipe to bake on a Sunday afternoon ready for quick and easy weekday breakfasts for the whole family. My Fussy Eater Porridge Bread Recipe. You can have Oat and millet porridge baked loaf using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Oat and millet porridge baked loaf
- Prepare 400-450 g of Jumbo oats.
- It's 100 g of Millet porridge (optional).
- You need 2 of ripe bananas.
- You need 1 tea spoon of cinnamon.
- It's 1 tea spoon of baking powder.
- You need 400-500 ml of oat or nuts milk.
- It's 2 of plums.
- You need of Dry fruits.
It's a family-favorite that only requires a handful of pantry staples. Pair the world's best meatloaf with mashed potatoes, mac and cheese, or your other favorite sides for a cozy and nourishing meal any night of the week! Onward to baking our version of the Tartine millet porridge sourdough! For this, the millet seeds for the dough are toasted and then cooked.
Oat and millet porridge baked loaf step by step
- Preheat the oven at 180c and prepare baking tin.bland bananas with milk and add there cinnamon and baking powder..
- Cut plums and put them on the bottom of the baking tin and some dry fruits as well. Mix oats with millet and add wet ingredients to dry one(the mixture should be wet, so you see you can add more oats or more milk)mix well and pour on top of the fruits and bake for 40-50min.
- Leave to cool down for 5min and you can eat warm or cold! I usually love with Greek yogurt some fruits and honey or syrup😋👌Enjoy❤️🌞🤗.
Having absorbed all the water from cooking, they are added to the dough after the first couple stretch and folds (an hour into the bulk ferment). Compared to the two oat porridge breads in the book (fermented and not), this one uses less of the "porridge" I'm considering making a porridge loaf again this weekend but with finger millet (ragi) instead. To up the flavour, I'd ferment the the porridge and toast the raw millet beforehand. My whole grain bread doesn't really benefit from a porridge because it's pretty moist already. Adding a porridge tends to densen the crumb too much.