I really try to keep a zero waste kitchen, so on this snowy day I made porridge bread using whey from the Greek yogurt I made on Sunday and leftover 9-grain porridge from breakfast yesterday. The whey creates a nice soft crumb and the 9-grain porridge packs the bread with flavor.
The bread will be paired with what I like to call pantry soup for dinner. At this time of year my soups are made with what was canned of dehydrated from the previous growing season and rarely contains the same ingredients two times in a row.
The bread recipe can be found below if you would like to try making the bread (I always double the recipe so I have a loaf for the freezer).
- 2 cups (227g) White Whole Wheat Flour
- 2 cups (241g) Unbleached Bread Flour
- 2 1/2 teaspoons salt
- 2 tablespoons (25g) sugar
- 2 teaspoons instant yeast
- 1 cup (227g) cooked 9-grain porridge or oatmeal
- 1 1/4 cups (283g) lukewarm whey (waste from making yogurt)
Mix all the ingredients together and knead for about 10 minutes
Place in a bowl, cover and allow to rise until double in size
Turn out on a floured board, knead quickly, shape into a loaf, place in a pan and allow to rise until almost double in size
Bake in a 350 degree oven for 40-45 minutes