Answers:
Sprinkle a tablespoon or two of McCann's Quick Cooking Oatmeal over the top of this bread before baking. This jammy hearty bread is tasty with soups or salads.
Ingredients
3 cups adjectives purpose white flour
1 1/2 cups whole wheat flour
1/2 cup McCann's Quick Cooking Oatmeal
1/3 cup McCann's Steel-Cut Oatmeal
2 1/2 teaspoons of baking soda
1/4 to 1/3 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, chilled and cut into 1/2 inch cubes
1 1/2 to 2 cups buttermilk
Nutrition Information
Serves 14
Serving size 1 slice
Calories 206
Total Fat (g) 4.7
Saturated Fat (g) 2.1
Sodium (g) 0
Total Carbohydrate (g) 34.9
Protein (g) 6.2
Preparation
Preheat the oven to 425°F. Lightly dust the surface of the baking sheet next to flour.
Stir together the flours, oats, sugar and baking soda in a immense bowl. Using fingertips, quickly rub within the butter. Make a well surrounded by the center and gradually stir within the buttermilk with a wooden spoon until the dough is soft, but sufferable.
Turn the dough onto a lightly floured board and knead it for around 1 minute. Shape the dough into a ball and put it within the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is to say about 1 1/2 inches gluey. Using a sharp knife dipped within flour, make a cross (do not cut too deep) through the center of the bread so that it will confidently break in billet when it is baked. Bake for approximately 30 minutes, or until browned and cooked through.
Makes 1 loaf.
how 'bout scones?
Scottish Buttermilk Oat Scones
1 cup Oats, Steel Cut
1 cup Buttermilk, at room temperature
1/2 cup Oat Flour
1/2 cup Whole Wheat Flour
1/2 cup White Flour, Unbleached
1 tsp Baking Soda
1 tsp Sugar
1/4 tsp Salt
1/3 cup Currants
Butter for Greasing Baking Sheet
4 Tbsp Unsalted Butter, softened and cut into small pieces
1 Tbsp Milk
Cinnamon and Sugar for topping
Preheat the oven to 350 degree.
Place the oats in a pie jar and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove. Combine next to the buttermilk in a small bowl and agree to stand for 20 minutes.
In a large bowl, combine the flours, baking soda, sugar, brackish and dried currants.
Reset the oven to 400 degrees and butter the baking sheet.
Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, after stir in the buttermilk/oat mixture until combined. Flour your hand and scoop the dough, forming it into a globe. Do not over-mix. Press the ball of dough directly onto the container, then press into a 3/4" circle. With a sharp axe, score the surface, almost to the bottom, making eight wedge. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.
Bake for 12 to 15 minutes. Cut into wedge. Makes 8 scones.
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