Ingredients:
- 2 tbsp molasses
- 1 ⅓ cups buttermilk
- ¾ cup rolled oats
- 1 ⅔ cups whole-wheat flour
- 1 ¾ cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tbsp unsalted butter, chilled and cut into cubes
- 1 extra-large egg, beaten
- 1 8 x 4 x 2 1⁄2-inch loaf pan, well greased
Directions:
- Mix the molasses and the buttermilk in a large bowl. Stir in the oats and then let soak for 30 minutes.
- Preheat oven to 400 F.
- In another bowl, mix the flours, baking soda and salt. Add the pieces of butter and rub in, using the tips of your fingers, until the mixture looks fine like crumbs.
- Add the beaten egg and the mixture of soaked oats and mix well with a wooden spoon to make a fairly heavy dough. Scrape the mixture into the greased loaf pan and, with floured fingers, press it into a neat loaf shape.
- Bake for 10 minutes, then reduce the oven temperature to 350 F and bake for a further 35 minutes.
- Turn out the loaf onto a wire rack and let cool to room temperature before slicing.
- Keep tightly wrapped and eat within 3 days, or toast. The loaf can be frozen for up to 1 month.