Porridge Bread from KA

I LOVE KA's pompanoosuc porridge and always make sure I've have it on hand. It's similar to steel or Irish Oats so think either one woul work in this recipe, though I love the pompanoosuc. It's a heavy bread, with a lovely texture and intersting flavo and easy to prepare I got this on the back of the Pompanoouc bag that I ordered from KA. Prep time does not incude rising.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 loaf

Ingredients

• 2  tablespoons sugar
• 2  teaspoons instant yeast
• 1 1⁄4 water, lukewarm
• 1  cup oats, cooked, steel, Irish
• 2  cups white whole wheat flour, unbleached
• 2  cups bread flour
• 2  teaspoons salt
• 2  tablespoons butter, softened

Directions

1. Mix all ingredients together until yo've made a soft smooth dough.
2. Turn onto floured work surface and knead for 3-4 minutes.
3. Let rest for 5-10 minutes, then kead for 3-4 minutes.
4. Plae in oiled bowl, cover and let rise until doubled in bulk 1 1/2 to 2 hours.
5. Punch down, turn onto floure surface and knead riefly.
6. Shape into round or oval loaf and place on greased baking sheet.
7. over and let rise for 1 hour, or until slightly less than douled in bulk. (Dough will spring back when gently pressed).
8. Slash top and ake in preheated 350 F oven for 40-45 minutes, or until interior temperature is 190°F.
9. Remove fro pan and cool on rack.