Makes 1 loaf
INGREDIENTS:
2 cups
1 1/2 cups
1/2 cup
2 T
2 tsp
1 tsp
1 tsp
3 T
1 1/2
1 |
whole wheat flour
all-purpose flour
quick cooking rolled oats
brown sugar
salt
baking soda
baking powder
unsalted butter, cold
cups buttermilk
egg |
METHOD:
Preheat the oven to 350°F. Combine both the whole wheat and all purpose flours with the rolled oats, brown sugar, salt, baking soda and baking powder. Grate the butter into the dry ingredients and blend until the mixture resembles cornmeal. Whisk together the buttermilk and egg. Mix the dry and wet ingredients with your hands until the dough forms a ball. Knead the dough on a lightly floured surface for 5 minutes. Shape the dough into a 6” round loaf and place on a parchment lined baking sheet. Dust the top of the loaf with flour. Cut an “X” on the top, 1/2 the depth of the loaf and to within 1” of the edge (it is important that the cuts in the top of the loaf are deep to ensure even cooking). Bake the loaf for 50 minutes. Tap the bottom; it should sound hollow when the loaf is done.