1 1/2 cups buttermilk
1 egg
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup old-fashioned rolled oats
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons unsalted butter, cold
KNEAD TO KNOW
Kneading the dough helps the gluten in the flour form a network of strands that creates the elasticity necessary for bread to rise or stretch, To knead dough effectively, use the heel of your hands, throw your weight into it, and push the dough away. Then fold dough in half. Give it a slight turn and repeat.
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TECHINIQUE
Preheat the oven to 350 F.
- Whisk together buttermilk and egg in a small bowl. In a larger bowl, combine all dry ingredients. Using your hands, mix butter into the dry ingredients until it resembles cornmeal.
- Pour wet ingredients into dry.
- Combine ingredients together until the dough forms a ball.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until soft and elastic.
- Shape into a round loaf approximately 6 inches in diameter. Dust top with a little flour and, with a sharp knife, cut a large X into the top, half the depth of the loaf and to within one inch of the edge. Place on a parchment-lined baking sheet and bake for 45-50 minutes.
- As the loaf bakes, it opens up. It should sound hollow when you tap the bottom
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