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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I don't remember where I got this recipe, but the family loves it. We often have it in place of biscuts or corn bread. Great in the fall with a nice bowl of soup. Ingredients:
2 1/4-2 1/2 cups unbleached flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
2 teaspoons salt |
2 cups wheat flour |
1 cup oats, plus additional for top of loaves and baking stone |
2 cups buttermilk or 2 cups sour milk (pour 2 t. of vinegar into a 2 c. measuring cup fill the rest of the cup with milk- let stand 5 minut) |
1 large egg |
Directions:
1. If using sour milk, prepare and set aside.
2. In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients.
3. Form a well in the center.
4. In another bowl (or large measuring cup) whisk together the egg and milk.
5. Pour milk mixture into the dry ingredients and fold until JUST combined.
6. Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough.
7. Cut dough in half.
8. Form into 2 round loaves.
9. Cut a cross into the top of each loaf.
10. Dust with flour and sprinkle with additional oats.
11. Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.
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