Molasses and Oat Soda Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
yellow cornmeal |
1 1/4 cups buttermilk |
1/4 cup mild-flavored (light) molasses |
2 tablespoons vegetable oil |
1 1/2 cups old-fashioned oats |
3 cups unbleached all purpose flour |
1/2 cup whole wheat flour |
1 tablespoon sugar |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup raisins |
Directions:
1. Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
2. Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
3. Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)
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