Mccann's Oat Brown Bread

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From the new celtic cookbook by kathleen sloan-mcintosh and ken mcintosh. The steel-cut oats in this recipe are packed with nutrition and a wonderful nuttiness that helps make this delicious bread so good!!

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Steps

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Preheat oven to 425f.

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Lightly dust the surface of a baking sheet with flour.

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Stir together the flours , oats , sugar and baking soda in a large mixing bowl.

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Using your finger.

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Make a well in the centre and gradually stir in the buttermilk with a wooden spoon until the dough is soft and manageable.

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Turn the dough out onto a lightly floured surface and knead for about 1 minute.

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Divide in half.

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Shape the dough into two balls and place in the centre of the baking sheet.

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Use the palm of your hand to flatten the dough into disks about 1 1 / 2 inches thick.

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Use a sharp knife to cut a fairly deep cross into each disk so that it will break apart easily into quarters after baking.

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Bake for approximately 35 minutes or until browned and the tester emerges clean and the bottom sounds hollow when tapped.

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Cool slightly on a rack before serving warm.

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Ingredients

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unbleached bread flour, whole wheat flour, quick-cooking oatmeal, steel cut oats, baking soda, granulated sugar, butter, buttermilk