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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the New Celtic Cookbook by Kathleen Sloan-McIntosh and Ken McIntosh. The steel-cut oats in this recipe are packed with nutrition and a wonderful nuttiness that helps make this delicious bread so good! Ingredients:
3 cups unbleached bread flour or 3 cups all-purpose flour |
1 1/2 cups whole wheat flour |
1/2 cup quick-cooking oatmeal |
1/3 cup mccann's steel cut oats |
2 1/2 teaspoons baking soda |
1/4 cup granulated sugar |
1/4 cup butter, chilled and cut into 1/2-inch pieces |
2 -2 1/2 cups buttermilk |
Directions:
1. Preheat oven to 425°F.
2. Lightly dust the surface of a baking sheet with flour.
3. Stir together the flours, oats, sugar and baking soda in a large mixing bowl.
4. Using your fingertips, quickly rub in the butter.
5. Make a well in the centre and gradually stir in the buttermilk with a wooden spoon until the dough is soft and manageable.
6. (You might not use all the buttermilk.).
7. Turn the dough out onto a lightly floured surface and knead for about 1 minute.
8. Divide in half.
9. Shape the dough into two balls and place in the centre of the baking sheet.
10. Use the palm of your hand to flatten the dough into disks about 1 1/2 inches thick.
11. Use a sharp knife to cut a fairly deep cross into each disk so that it will break apart easily into quarters after baking.
12. Bake for approximately 35 minutes or until browned and the tester emerges clean and the bottom sounds hollow when tapped.
13. Cool slightly on a rack before serving warm.
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