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!"
- Ready In:
- 55mins
- Yields:
- Units:
Nutrition Information
4
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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
- 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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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.
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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!! :)
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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!
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