2 1/2 c Oatmeal
2 c Buttermilk
2 1/2 c Flour
1 ts Salt
1 ts Baking soda
Flour for dusting
1/2 ts Butter
In a mini-food processor, fitted with a metal blade, pulse the oatmeal
until the meal is very fine. Remove from the processor and turn into a
mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap.
Let the oatmeal steep in the buttermilk for 12 hours. In a mixing bowl,
sift the other ingredients together. Stir in the steeped oatmeal and mix
well. If the mixture is too wet add a little more flour. Preheat the oven
to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly
dust the work surface with some flour. Turn the dough out onto the surface
and knead the dough a couple of times to form a soft ball like shape. Press
the dough into a round about 2 inches thick. Using a sharp knife, make a
criss-cross cut into the bread. Place the bread in the prepared pan. Bake
until golden brown, about 25 to 30 minutes. Remove from the oven and cool
on a wire rack. Serve the bread warm with butter.
Yield: 6 to 8 servings
Recipe adapted from Irish Country Cooking by Darina Allen, published by
Viking Penguin, 1996
Yields
1 servings