5 parts steel cut oats
2 parts bulgur wheat
1 part whole flax seed
Porridge:
Bring 2 cups water to a boil. Sprinkle in 1 cup porridge and stir. Turn heat down, cover, and simmer for 5 minutes. Remove from heat and let cool a bit before eating. Add your favorite topping.
Bread
2 TB sugar
2 tsp. instant yeast
1 ½ cups lukewarm water
1 cup cooked Pompanoosuc Porridge
2 cups whole wheat flour
2 cups bread flour (1 Tablespoon gluten to a cup of all-purpose flour)
2 ½ tsp. salt
4 TBSP butter, softened
Mix together all of the above ingredients till you’ve made a soft smooth dough. Turn onto floured work surface and knead for 3 to 4 minutes. Let rest for 5 to 10 minutes, then knead for 3 to 4 minutes more. Place in oiled bowl, cover and let rise until doubled in bulk, 1 ½ to 2 hours. Punch it down, turn it onto floured surface and knead briefly. Shape into round or oval loaf and place on greased baking sheet. (*I usually just divide it into two loaf pans) Cover and let rise for 1 hour, or until slightly less than doubled in bulk. Dough will spring back when gently pressed. Bake in a preheated 350 degree oven for 40 to 45 minutes or until interior temp is 190 degrees.
