Mccann's Oat Brown Bread
photo by Mallinda
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
2 loaves
ingredients
- 709.77 ml unbleached bread flour or 709.77 ml all-purpose flour
- 354.88 ml whole wheat flour
- 118.29 ml quick-cooking oatmeal
- 78.78 ml mccann's steel cut oats
- 12.32 ml baking soda
- 59.14 ml granulated sugar
- 59.14 ml butter, chilled and cut into 1/2-inch pieces
- 473.18-591.47 ml buttermilk
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).