Bread with barley porridge

Bread with barley porridge

Category: Yeast bread

Ingredients
Barley groats	50 g
Water	175 ml
Bulb	1 small
Serum	with onions - 175 ml
Spice	optional
Wheat flour	400 g
Salt	1.5 tsp
Thick honey	1.5 tbsp. l
Grilled duck fat	cube 2x2x2 cm
Sunflower seeds	6 tbsp. l

Cooking method

• I fry dry barley groats for 3 minutes on a dry plate in the microwave, stir the groats 2 times so that they are evenly fried; then I rinse, fill with water and cook in the microwave according to a long program: 10 minutes at the lowest power (I have 160) - 5 minutes break; 10 minutes at the next power (I have 320) - 5 minutes break; 10 minutes on the next power (I have 480) - 5 minutes off. The result was porridge with almost no water. I put the hot porridge in a bucket of a bread machine. Grind a small onion with a blender to a semi-liquid state, add serum to 175 ml, send it to a bucket. I put 1 teaspoon of spices there (I have it for barbecue), salt, honey, a piece of duck fat (of course, you can replace it). The porridge is already cold and poses no danger to the yeast, but the liquid is warm, and they will like it. On top, as usual, flour and yeast. After the signal from the bread machine, at the end of the second batch, I pour the pre-fried and cooled seeds into the bucket. (Baking with different - sunflower, pumpkin, sesame, linseed - the taste is different, but good. True, I did not fry the flaxseed. My favorite is this bread with sunflower seeds.) 20 minutes before the end of baking, when greasing the bread with butter, I sprinkle some seeds on top of the oil. The bread is of medium density, with a light nutty flavor, does not crumble.

The dish is designed for

825 g

Time for preparing:

3 hours 40 minutes

Cooking program:

Special or Wheat

Note

The recipe was invented by herself by trial and error. At first it was the disposal of a kilogram package of barley, which we don't eat in any way. When the package ran out, I baked such bread with wheat groats. The family immediately announced that the previous one was tastier. Now I'm buying a cell specifically for baking this bread.

Interesting bread, but can you cut a photo?

They ate: they are building a house for us, took out to treat the builders. Tomorrow I'll bake a new one, I'll try to take it off.

I haven't baked this one yet, you have to try it, and the chicken is very nice

Everyone remembers the story "Mishkina's porridge" - just like the main character of the work, I decided to cook porridge for breakfast…. We ate both for breakfast and had to take it to work, and there was still left for dinner as a side dish). Without hesitation (the blonde is an alibi) I typed in a search engine a recipe for bread and porridge. And I found a recipe (in fact, nothing surprising on the Bread Maker has EVERYTHING and how to bake a stuffed elephant at home, if you look hard, you can also find it).
I put everything in a bucket, BUT I have a lot of this porridge and decided to add malt instead of rye flour and add the porridge by grams))))).
While the kolobok was kneading, I looked, I saw that the kolobok was not forming and let's add more porridge 3 or 4 times for a good tablespoon. As a result, the bread began to climb out of the bread machine (there was an idea to put a chair on the lid so that the dough does not run away (a joke of course))
It was baked well, only at the end a little the dome fell off, most likely there is not enough flour, but it really does not crumble - for me this is an important point, until you cut the whole table in crumbs - you don't feel porridge in the bread.
I liked the recipe, I will definitely try it later strictly according to the recipe

[Innochek]

Innochek, clever girl that I tried; glad I liked it.
Of course, the lid is opal because, most likely, there was too much liquid, staboutsilt not to add porridge, but flour, you are right.
The "excess", the remaining porridge can be frozen until the next time - nothing will happen to it.
"Strictly according to the recipe" you can not try, because the recipe was also "empirically" ...