Description
This bread is delicious. Plan ahead 12 hours!
Ingredients
- 1 cup regular rolled oats
- 2 cups buttermilk
- 3 tablespoons dark molasses
- 3 cups whole wheat flour
- 1 cup all-purpose flour, plus extra for dusting
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking soda
- 1 teaspoon cream of tartar
Instructions
- Mix rolled oats
- buttermilk
- and molasses in a large bowl until thoroughly combined.
- Whisk together whole wheat flour
- all-purpose flour
- salt
- baking soda
- and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
- Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
- Cut dough in half; pat each half into a 6-inch round loaf.
- Use a sharp knife to deeply score each loaf in quarters
- cutting 1-inch deep.
- Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this
- if desired.)
- Preheat oven to 400 degrees F (200 degrees C).
- Place loaves on an ungreased baking sheet.
- Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom
- about 20 more minutes.
- Allow breads to cool for 10 minutes before slicing. To serve
- slice loaves 3/4-inch thick all across the loaf
- then cut slices in half.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 12 hrs 50 mins
Servings: 8