1 1/4 cups all purpose flour;
-divided, up to 1
2 tb Dark brown sugar; firmly
-packed
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 tb Butter; softened
2 c Stone ground whole wheat
-flour
6 tb Rolled oats
1 1/2 c Buttermilk; (or 1 1/2 cups
-whole
; milk or cream with
; 1 Tbls vinegar)
1 Egg white; for glazing
2 tb Crushed rolled oats; for
-sprinkling
Whisk 1 cup flour, dark brown sugar, baking powder, baking soda and salt
together in a large mixing bowl. Rub mixture between your fingertips to
evenly distribute the sugar. Cut butter into mixture with a pastry blender
or two knives until mixture resembles fine crumbs. Stir in whole wheat
flour and oats. Make a well in the center of the mixture and gradually add
buttermilk (or milk/cream combined with vinegar, to sour), stirring lightly
until mixtue is thoroughly moistened. Using the remaining 1/4 cup flour, a
little at a time, dust dough lightly and gather into a ball. Knead lightly,
adding flour as needed, until 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 until frothy, and brush lightly, but evenly, over the top of the
loaf, to glaze. You will not need to use the entire egg white. Coarsely
chop 2 Tbls of rolled oats in a food processor or blender and sprinkle
evenly over the egg white glaze. Bake in the center of the preheated oven
for 40-45 minutes or until loaf is nicely browned and sounds hollow when
thumped. Remove loaf to a rack immediately to cool.
Yields
1 servings
