Will wrote:

> I have a different interpretation of porridge bread and it is somewhat
> connected to the concept of porridge.
>
> If you crack grain, slake it down, and let it sit in a covered bucket
> for a day or so, it starts to ferment. This fermentation is an essential
> part of making regular porridge as bran needs to be softened by water
> and phytic acid is reduced during fermentation.

If by "regular porridge" you mean something like Quaker Oats in hot
water or milk (as I would), has the process you describe already been
done to such products before they are packaged and sold? Or is heating
another way of accomplishing, quickly, the same thing?

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