- 1 cup [140 g] all-purpose flour
- 2 teaspoons [10 mL] baking powder
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 2 cups [500 mL] whole-wheat flour
- 1 egg, beaten
- 1 cup + 2 tablespoons [280 mL] buttermilk
- 1/3 cup [80 mL] molasses
- 2 tablespoons [30 g] butter, melted
- 1 tablespoon [15 mL] buttermilk
- 1 tablespoon [15 mL] old-fashioned rolled oats
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- Preheated oven to 375°F [190°C].
- Into a bowl, sift together all-purpose flour, baking powder, baking soda and salt.
- Stir in whole-wheat flour.
- Into a clean bowl, combine egg, 1 cup + 2 tablespoons [280 mL] buttermilk, molasses and melted butter.
- Stir into flour mixture to get a dough that just holds together [slightly sticky].
- Transfer onto a well-floured board.
- Knead gently 4 or 5 times; shape into a smooth 7-inch [18-cm] round loaf.
- Transfer onto a greased baking sheet.
- Using a sharp knife, just cut a large 'X' on top of loaf.
- Brush loaf with remaining 1 tablespoon [15 mL] buttermilk; sprinkle loaf with rolled oats.
- Bake loaf into preheated oven for 40 minutes, until golden.
- Wrap the hot loaf into a clean, dry kitchen towel [to prevent the crust from becoming hard and dry] and leave to cool, onto a wire rack.
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