Saturday, September 21, 2013


That's a word you don't hear every day. Or at least I don't. But here's some Irish Porridge Bread. After looking at a few options, I went with the KAF recipe. And yes, it's quite similar to my favorite oatmeal bread. That one is probably a tad sweeter. Honey (oatmeal) vs. dark brown sugar (porridge)—? In any case, the major difference is that for porridge bread you actually make the oatmeal and then add it to the other ingredients. Interesting.

One note: I left out the KAF whole grain bread improver (or whatever it's called) because I didn't have it. As you can see, it was not needed: these loaves rose just fine, or, if anything, too much.

No comments:

Post a Comment