This recipe is based on one that appeared on 13 March 1996 in the Providence Journal-Bulletin, which lifted it from a promotional publication by the Irish Food Board called the Irish Baking Book. It is easy, always works and tastes delicious smeared with butter.
- 3 cups whole wheat flour
- 1 cup white all purpose flour
- 5 Tablespoons steel cut oatmeal
- 1 ¼ teaspoon salt
- 2 ½ teaspoons baking powder
- 1 ¼ - 1 ½ cups buttermilk
- 1 beaten egg
- 2 ½ Tablespoons olive or corn oil
Preheat the oven to 400°.
- Mix all the dry ingredients together.
- Mix together the buttermilk, egg and oil.
- Stir the liquid mixture gradually into the flour mixture until everything is amalgamated: Knead it a little with your hands but do not knead it much or the bread will toughen.
- Shape the dough into a round, shallow dome and cut a deep cross through the top.
- Bake on a cookie sheet for 10 minutes, then reduce the heat to 375° for about 30 minutes: The bread is done just when it sounds hollow when you tap it.
- Remove, wrap in a clean towel so the bread does not dry out and allow to cool on a wire rack.
- Cooking time for this bread varies a lot depending on the humidity: It pays to check the bread at 5 minute intervals after 30 minutes or so.
- This bread does not keep long. The buttermilk turns rancid after just a couple of days.