Ingredients: 2 1/2 c. (7 1/2 oz.) old-fashioned oatmeal,1 3/4 c. buttermilk,1 large egg,1 1/2 c. (6 3/4 oz.) unbleached all-purpose flour,1 c. (5 1/2 oz.) whole-wheat flour,1/2 c. (2 oz.) plain cake flour,1/4 c. (1 3/4 oz.) dark brown sugar,1 1/2 t. baking soda,1 1/2 t. cream of tartar,1 1/2 t. salt,2 T. unsalted butter, softened plus 1 T. additional butter, melted, for brushing the top of the baked bread,1/2 c. walnuts, toasted and chopped,1/2 c. dried apricots, chopped
Instructions:
- In a medium bowl, combine 2 c. oats and buttermilk.
- Let sit for 1 hour.
- Adjust oven rack to the upper-middle position and preheat to 400 degrees f. In a large bowl, combine flours, remaining 1/2 c. oats, brown sugar, baking soda, cream of tartar and salt.
- Add in the 2 T. softened butter and using your fingertips, rub the butter into the flour until the texture resembles coarse crumbs.
- After the oats have soaked for an hour add the egg and mix well.
- Add this mix into the flour mixture along with the walnuts and apricots.
- Mix with a fork until it starts to come together (it still is going to be very loose). Turn the mix out onto a floured surface and knead a few times (around 12-14 times or so) to get everything to come together. Don't overdo it with the kneading or the bread will be tough.
- Shape the dough into a round shape that is 6-inches in diameter and 2-inches high.
- Place on a large parchment-lined (or greased) baking sheet. Using a serrated knife, make a large X in the top of the loaf.
- Bake for 45- 50 minutes, until a skewer inserted in the center comes out clean. As soon as it is out of the oven, brush the crust with the melted butter.
- Let cool to room temperature before slicing.
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