Yield: approximately 1 (8-inch) loaf
Prep Time: 10 minutes
Cook Time: 30 minutes
Inactive Prep Time: 5 minutes
Ingredients
- 1 cup unbleached all-purpose flour, plus more for kneading surface
- 3 cups whole-wheat flour
- 2 teaspoons baking soda
- 1/2 cup rolled oats
- 1 teaspoon kosher salt
- 2 cups buttermilk
Method
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flours, baking soda, oats and salt. Pour in most of the buttermilk and mix well, adding more buttermilk, if needed, to form a soft dough.
- Turn out onto a floured surface and lightly knead into a shapeable dough. Avoid overworking the dough. Shape the dough into a round disk shaped loaf and cut a deep “X” in the top with a sharp knife.
- Put the dough on a parchment lined baking sheet and bake for 7 minutes at 425 degrees F.
- Lower the oven temperature to 375 degrees F and bake another 20 to 25 minutes. Remove the bread from the oven to a cutting board.
- Cool slightly before cutting and enjoy warm!