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Рецепт Irish Oatmeal Bread

by Global Cookbook

Ингредиенты

1 x 1/4 c. all purpose flour, divided, up to 1 2 Tbsp. Dark brown sugar, firmly packed 1 tsp Baking pwdr 1 tsp Baking soda 1/2 tsp Salt 2 Tbsp. Butter, softened

2 c. Stone grnd whole wheat flour 6 Tbsp. Rolled oats 1 1/2 c. Buttermilk, (or possibly 1 1/2 c. whole lowfat milk or possibly cream with 1 Tbls vinegar) 1 x Egg white, for glazing 2 Tbsp. Crushed rolled oats, for sprinkling

Инструкции

1. Whisk 1 c. flour, dark brown sugar, baking pwdr, baking soda and salt together in a large mixing bowl. Rub mix between your fingertips to proportionately distribute the sugar. Cut butter into mix with a pastry blender or possibly two knives till mix resembles fine crumbs. Stir in whole wheat flour and oats. Make a well in the center of the mix and gradually add in buttermilk (or possibly lowfat milk/cream combined with vinegar, to sour), stirring lightly till mixtue is thoroughly moistened. Using the remaining 1/4 c. flour, a little at a time, dust dough lightly and gather into a ball. Knead lightly, adding flour as needed, till dough is smooth and springy, about 6-8 kneadings. Preheat oven to 375 degrees and lightly grease a large baking sheet. Shape dough into a smooth round ball and place in the center of the prepared baking sheet. Gently press ball into a thick 7-inch disc. Using a sharp knife, cut a large cross on top of the dough. Lightly beat the egg white till frothy, and brush lightly, but proportionately, over the top of the loaf, to glaze. You won't need to use the entire egg white. Coarsely chop 2 Tbls of rolled oats in a food processor or possibly blender and sprinkle proportionately over the egg white glaze. Bake in the center of the preheated oven for 40-45 min or possibly till loaf is nicely browned and sounds hollow when thumped. Remove loaf to a rack immediately to cold.

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