Wheat Porridge Recipes

WHEAT PORRIDGE RECIPE FOR BABIES | HOMEMADE APPLE WHEAT BABY FOOD

Steps:

• Optional step - Dry roast 1 cup of wheat flour on a medium flame until it smells good. Cool this completely. You can sieve the flour if it has bran. Transfer to a air tight jar. Use this when ever needed.

CREAM OF WHEAT (SEMOLINA) PORRIDGE

Steps:

• Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
• Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
• Let porridge stand for 3 to 5 minutes before serving.

CREAM OF WHEAT PORRIDGE WITH CINNAMON

Steps:

• Gather the ingredients.
• Add the water and the cinnamon stick to a saucepan. Cover the pot and bring the water to a boil.
• Add the Cream of Wheat. Using a whisk , stir well so there are no lumps.
• Reduce the heat to low and simmer uncovered for 2 to 2 1/2 minutes until the Cream of Wheat has thickened.
• Remove from the heat and discard the cinnamon stick.
• Sweeten with sugar and milk, stirring until everything is fully incorporated.
• Top with fruit and drizzle with honey if desired. Serve and enjoy.

PORRIDGE

Steps:

• In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

SAVORY PORRIDGE

Steps:

• Make the spicy roasted eggplant: Preheat oven to 475 degrees. On a rimmed baking sheet, toss to combine eggplant and oil. Add cayenne and season with salt and black pepper. Spread eggplant in an even layer and roast until golden and tender, about 25 minutes. Transfer to a wire rack and let cool.
• Make the porridge: Preheat oven to 350 degrees. Heat oil in a medium deep pot over medium-high. Add onion, garlic, and ginger and cook until beginning to soften, 2 to 3 minutes. Stir in coriander, cumin, turmeric, red-pepper flakes, tomatoes, tomato paste, cracked wheat, stock, 2 teaspoons salt, 1/2 teaspoon black pepper, and 2 cups water. Bring to a simmer, then transfer pot to oven. Cook until wheat is soft and liquid has reduced by one-third, about 2 hours.
• Remove pot from oven and use a large spoon to vigorously beat the porridge until the mixture is thick, 1 to 2 minutes. Season with salt and pepper. Serve in shallow bowls, topped with eggplant and garnished with arugula and jalapeno.

WHOLE WHEAT OAT PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• Melt the butter in a small sauce pan, add the flaked oats and wheat (or just flaked oats), and stir to combine.
• Add the milk and cook on low heat for a few minutes.
• Turn off the heat and leave the porridge covered to cool and absorb any remaining milk.
• Autolyse
• Mix together the flour and water until they are thoroughly combined. Cover and let sit for about an hour.
• Mixing, Gluten Development, and Bulk Fermentation
• Add the sourdough starter and salt to the dough by gently folding and kneading it in. Cover and let the dough rest for 30 minutes.
• Laminate the dough to add the cooled porridge to it. The photo gallery below and a video in this article show how to laminate dough.
• Do two rounds of gluten development with 30-minute rests in between. I recommend stretching and folding for both rounds to spread the porridge more evenly through the dough. Add more rounds if your oat porridge seems very clumpy after the second round.
• Let the dough continue to rise for a few hours until it has increased in size by 60-70%. My dough fermented for a total of 5.5 hours in warm temps (low 80s) on a Raisenne dough heating pad. Depending on your starter strength and dough temperature, the first rise may be shorter or longer.
• Shaping and Topping
• Scrape your dough out of the bowl onto a lightly floured work surface.
• Gently stretch the dough outward a bit and then shape it into a batard, boule, or oblong loaf depending on your proofing basket shape.
• Evenly spread the 1/2 cup optional flaked oats on your work surface in the shape of the dough (round, oval, oblong). Brush or spray water on the top of your dough and flip it onto the oats to coat the dough surface. Then place the dough oat-side down in your proofing basket. Scoop up some of the extra oats and "drizzle" them down the edges of the dough to further coat it and prevent sticking.
• Final Proof
• Numerous proofing strategies are valid for this dough (and all doughs). I proofed at room temperature for 30 minutes, and then in the refrigerator for 12 hours. This increases the sourness of the bread a bit compared with shorter, all-room temperature proofing. I baked the dough straight from the refrigerator without warming it up first. If you want to proof the dough entirely at room temperature; 1-2 hours should be sufficient for the dough to rise 1-2 cm up the sides of the basket. (See the photo gallery below for target dough expansion.)
• Baking
• Preheat your oven and baking vessel to 500F for at least 30 minutes.
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel.
• Score the dough. This is easiest to do with scissors rather than trying to saw through the oats with a lame blade, then cover and return the vessel to the oven.
• If your baking vessel is made of ceramic/clay, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 5 minutes, lid on
• 450°F for 10 minutes, lid off
• If your baking vessel is cast iron, bake at:
• 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
• 450°F for 10 minutes, lid on
• 450°F for 10 minutes, lid off
• When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.