October 31, 2011
porridge mix bread
There's a noticeable chill in the air signaling the onset of the fall season. It's time for more baking as we approach the holiday season once again. I recently tried a new bread recipe from the King Arthur Flour website that I think is worth sharing. This had some cooked whole grain porridge mix in it, a combination of steel cut oats and seeds called pompanoosuc.
The bread came out airy and light as shown above. I baked them in a baguette pan to maintain the shape. They were great for sandwiches, garlic bread or simply toasted and served with butter or some flavored olive oil dip.
POMPANOOSUC PORRIDGE BREAD
(recipe adapted from King Arthur website using Pompanoosuc Porridge Mix)
1 cup lukewarm water
1 whole egg (optional)
2 tablespoons softened butter (I used olive oil instead)
2 tablespoons honey (molasses or brown sugar may be used)
1 cup cooked pompanoosuc porridge mix ( or substitute cooked steel cut oats)
2 cups whole wheat flour (add more as needed)
2 cups unbleached bread flour
2 teaspoons instant yeast
1 teaspoon salt
Add liquid & wet ingredients in the bread machine pan first. Next add the flour, salt and yeast. Press Dough setting and check the consistency of the dough, adding more flour if needed to form a soft dough. After the dough has risen in the bread machine, turn it out into a floured board or surface. Flatten dough gently and fold twice. Allow it to rest for a few minutes then divide into two parts. Form into logs or baguette shapes and let rise for 30 minutes to one hour. Spray with water before baking then sprinkle evenly with flour. Slash the tops with a sharp knife. Bake at 350F for 45 minutes or until done and the crust is well browned. Allow to cool on a wire rack preferably for up to one hour before slicing. Enjoy the goodness of whole grain bread!