Oat Porridge Loaf
A country style loaf made with a blend of stone milled whole wheats and oats from Roseland, Virginia
Flavor Notes: Milky, creamy, lightly nutty, and a gentle earthiness.
Crumb: Plush, silky, and custardy interior.
Perfect for: Turkey club, smoked trout toast, soup dunking, champagne, BREAD AND BUTTER
Ingredients & Sourcing:
Deep Roots Mill Pennoll Flour
Deep Roots Mill Streaker Oats
Why this bread: When I first fell down the rabbit hole into breadmaking, I read that I should just make the same loaf for 30 days. I, being a person that would snort routine if I could, jumped straight into this proposition and made the same whole wheat sandwich loaf for 30 days. My palette growing bored I craved a change.
Porridge bread was with the first type of bread I made after my 30 day initiation, I immediately fell for them.
Due to the natural oils oats contain, they provide a super silky and plush texture with an oat-milky flavor.
About the grains:
Pennoll Wheat: A soft white winter wheat, it is a heritage varietal that was bred to have a mildly sweet, nutty and buttery flavor.
Streaker Oats: A special type of hulless oat, without the hull these oats are higher in protein. Additionally, they possess large groats, which contribute an almond like nutty flavor, and a silky mouthfeel.
A country style loaf made with a blend of stone milled whole wheats and oats from Roseland, Virginia
Flavor Notes: Milky, creamy, lightly nutty, and a gentle earthiness.
Crumb: Plush, silky, and custardy interior.
Perfect for: Turkey club, smoked trout toast, soup dunking, champagne, BREAD AND BUTTER
Ingredients & Sourcing:
Deep Roots Mill Pennoll Flour
Deep Roots Mill Streaker Oats
Why this bread: When I first fell down the rabbit hole into breadmaking, I read that I should just make the same loaf for 30 days. I, being a person that would snort routine if I could, jumped straight into this proposition and made the same whole wheat sandwich loaf for 30 days. My palette growing bored I craved a change.
Porridge bread was with the first type of bread I made after my 30 day initiation, I immediately fell for them.
Due to the natural oils oats contain, they provide a super silky and plush texture with an oat-milky flavor.
About the grains:
Pennoll Wheat: A soft white winter wheat, it is a heritage varietal that was bred to have a mildly sweet, nutty and buttery flavor.
Streaker Oats: A special type of hulless oat, without the hull these oats are higher in protein. Additionally, they possess large groats, which contribute an almond like nutty flavor, and a silky mouthfeel.
A country style loaf made with a blend of stone milled whole wheats and oats from Roseland, Virginia
Flavor Notes: Milky, creamy, lightly nutty, and a gentle earthiness.
Crumb: Plush, silky, and custardy interior.
Perfect for: Turkey club, smoked trout toast, soup dunking, champagne, BREAD AND BUTTER
Ingredients & Sourcing:
Deep Roots Mill Pennoll Flour
Deep Roots Mill Streaker Oats
Why this bread: When I first fell down the rabbit hole into breadmaking, I read that I should just make the same loaf for 30 days. I, being a person that would snort routine if I could, jumped straight into this proposition and made the same whole wheat sandwich loaf for 30 days. My palette growing bored I craved a change.
Porridge bread was with the first type of bread I made after my 30 day initiation, I immediately fell for them.
Due to the natural oils oats contain, they provide a super silky and plush texture with an oat-milky flavor.
About the grains:
Pennoll Wheat: A soft white winter wheat, it is a heritage varietal that was bred to have a mildly sweet, nutty and buttery flavor.
Streaker Oats: A special type of hulless oat, without the hull these oats are higher in protein. Additionally, they possess large groats, which contribute an almond like nutty flavor, and a silky mouthfeel.