Prep 20 mins
Cook 35 mins
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!
- Preheat oven to 425°F.
- Lightly dust the surface of a baking sheet with flour.
- Stir together the flours, oats, sugar and baking soda in a large mixing bowl.
- Using your fingertips, quickly rub in the butter.
- Make a well in the centre and gradually stir in the buttermilk with a wooden spoon until the dough is soft and manageable.
- (You might not use all the buttermilk.).
- Turn the dough out onto a lightly floured surface and knead for about 1 minute.
- Divide in half.
- Shape the dough into two balls and place in the centre of the baking sheet.
- Use the palm of your hand to flatten the dough into disks about 1 1/2 inches thick.
- Use a sharp knife to cut a fairly deep cross into each disk so that it will break apart easily into quarters after baking.
- Bake for approximately 35 minutes or until browned and the tester emerges clean and the bottom sounds hollow when tapped.
- Cool slightly on a rack before serving warm.
By itself I'd say it's okay, but with a little bit of butter and/or preserves it's wonderful! It has a crisp crust with a soft dense interior, and the pieces of steel cut oats give it a nice crunch. My only caution would be to watch the baking time. I checked it at 30 minutes and it was almost too dark. It's a nice change of pace bread.
LOved it. My boyfriend is actually from Northern Ireland and I made this for him. He went CRAZY. He begs for this all the time now!! great recipe!! :)
Thanks for sharing!! A great earthy bread. Nice with a sweet spread at tea or for dunking in a bowl of hearty soup with supper. I made two batches on St. Patrick's Day and added currents to one for a tweak...liked it both ways. Whisper has a winner and is right about the nutty goodness!