Mccann's Oat Brown Bread
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!
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INGREDIENTS
Nutrition- 3cups unbleached bread flour or 3 cups all-purpose flour
- 1 1⁄2cups whole wheat flour
- 1⁄2
- 1⁄3cup mccann's steel cut oats
- 2 1⁄2teaspoons baking soda
- 1⁄4cup granulated sugar
- 1⁄4
- 2 - 2 1⁄2cups buttermilk
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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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