Buttermilk Pompanoosuc Porridge Bread

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Buttermilk Pompanoosuc Porridge Bread
Marliss Desens adapted this recipe from a King Arthur recipe for Pompanoosuc Porridge Bread. KABC no longer sells the porridge mix. The proportions to make your own are: 3 Tbs. steel-cut oats, 2 Tbs. Bulgur, and 1 Tbs. flax seed, so a ratio of 3:2:1. I use an Ankarsrum mixer.

1 cup water
1/2 cup Pomanoosuc porridge mix
1 cup buttermilk

2 cups (256 g) white whole wheat (KA Golden wheat) flour
2 cups (258 g) bread flour (I use Bob's Red Mill Artisan Bread Flour)
2 Tbs. special dry milk (optional but adds nutrition)
1 ¼ tsp. salt

2 Tbs dark maple syrup
¼ cup water (about 100 F)
2 tsp. active yeast

2 Tbs. avocado oil

Cook the Pompanoosuc porridge in 1 cup of water by bringing it to a boil, then simmering for 5 minutes uncovered, stirring occasionally until thick. Remove from heat and stir in 1 cup buttermilk. Place the porridge in mixer bowl to cool.

In a medium bowl, stir together dry ingredients (second group).

Proof yeast in ¼ cup water with a bit of maple syrup for 5 minutes. (Add the maple syrup to the porridge mixture, then "rinse" the spoon in the water before adding the yeast to it.)

After the yeast proofs, add it to the porridge mixture and mix on first speed to combine. Add the avocado oil as the mixer runs. Once it is combined, add the flour mixture, about half a cup at a time and mix until combined. Increase to second speed and knead for 10 minutes, until a windowpane forms. If the dough is too wet, add a bit more flour.

Place kneaded dough in oiled 4-qt. dough bucket with lid and let rise until doubled in bulk, about an hour. If your kitchen is cool, it may take longer.

Grease pan (see note at end of recipe). If using a ceramic dish, also coat the greased surface with farina. Turn out dough onto a kneading mat and form into a long oval. Cover it and allow to rest for 5 minutes. Shape dough by flattening the oval, then folding in the long sides and the short sides. Roll into log and place in dish to rise for about an hour or slightly less than doubled.

About 20 minutes before dough will be done, preheat oven to 350 F. Bake for 40-45 minutes or until it is deep golden brown, and the internal temperature is 190 F. Remove from the oven and turn the bread out onto a rack. Have a towel next to the rack for a ceramic baker, so that it does not crack on the cold counter.
Pan Note: The original recipe used the King Arthur Bread bowl. I found the bread rose very high, and it was hard to get the center baked. The recipe will work in an Emile Henry long baker, but it will not make a tall loaf. I have baked it in a 12 x 4 x 2 ½-inch Kitchen Aid loaf pan, but the dough benefits from a higher-sided loaf pan. My current favorite is an Emile Henry loaf pan that is 11 x 4 ½ x 3 3/4 inches (measuring across the top; the bottom is not as wide or long). It will stick unless the greased dish is coated in farina. An alternative pan that would likely work well is a 9 x 4 x 4-inch pan de mile without the cover.

Pompanoosuc Porridge Note: Mike Nolan at Nebraska Kitchen found this suggested combination for the Popanoosuc porridge blend.

What I changed: I replaced 1 cup of water with a cup of buttermilk. I replaced 2 Tbs. butter with 2 Tbs. avocado oil. I added 2 Tbs. special dry milk. I reduced the salt from 2 ½ tsp. to 1 ¼ tsp. I replaced 2 Tbs. sugar with 2 Tbs. maple syrup. I use active, rather than instant yeast.

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