Prep Time
10 minBake Time
30-35 minYield
LoafRating
/rating_off.png "1 Star")
Loading...| 1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/2 cup ROGERS LARGE FLAKE OATS | |
| 1 tsp. baking soda | |
| 3/4 tsp. salt | |
| 1/4 cup butter, cold | |
| 1/4 cup honey | |
| 1 egg, lightly beaten | |
| 3/4 cup buttermilk |
An easy yeast-free bread.
| 1. | Preheat oven to 375 F (190 C). |
| 2. | In a large bowl, whisk together flours, oats, baking soda and salt. Using a pastry blender, cut butter into the flour, until mixture resembles coarse crumbs. |
| 3. | In a separate bowl, stir together honey, egg and buttermilk (the honey may not thoroughly dissolve, that is ok). Add mixture to dry ingredients, and toss with a fork until a shaggy dough forms. |
| 4. | Turn dough onto a floured work surface and gently knead a few times until it comes together in a ball. Place on baking sheet, and bake 30-35 minutes, until top springs back when gently pressed in the centre. |
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