Whole Grains Bread

I recently purchased Pompanoosuc Porridge Mix, a wonderful concoction of organic steel cut oats, white whole wheat bulgur, and flax seed, from King Arthur Flour. The hot cereal is delicious (and I feel so healthy eating it), but the bonus is the bread recipe on the back of the package. The cooked grains in the dough yield a tender, moist, chewy, crisp-crusted bread.

Although this bread could be titled Pompanoosuc Porridge Bread, I decided to simply call it Whole Grains Bread.





Whole Grains Bread
adapted from King Arthur Flour's Pompanoosuc Porridge Bread recipe
2 tablespoons honey
2 teaspoons instant yeast
1-1/4 cups lukewarm water
1 cup cooked Pompanoosuc Porridge (could substitute cooked steel cut oats or other cooked cereal)
1 cups whole wheat flour
2-1/2 cups unbleached bread flour
2-1/2 teaspoons salt
2 tablespoons butter, softened

Mix all ingredients until a smooth, soft dough is formed. Knead a few minutes on a lightly floured surface. Let rise in a lightly oiled bowl until doubled, approximately 1-1/2 to 2 hours. Punch down, place on a lightly floured surface, and knead lightly. Form into desired shapes (I made a small dinner loaf and a few sandwich rolls) and let rise for one hour, or until slightly less than doubled. Slash top of loaf and bake in preheated 350 degrees for 40-45 minutes for one large loaf. (I elected to raise the temperature to 400 degrees for 30 minutes for my smaller loaf and sandwich rolls). Remove and cool on wire rack.