Irish oatmeal bread

Yield: 1 servings

Measure Ingredient
1 \N 1/4 cups all purpose flour; divided, up to 1
2 tablespoons Dark brown sugar; firmly packed
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 tablespoons Butter; softened
2 cups Stone ground whole wheat flour
6 tablespoons Rolled oats
1½ cup Buttermilk; (or 1 1/2 cups whole
\N \N ; milk or cream with
\N \N ; 1 Tbls vinegar)
1 \N Egg white; for glazing
2 tablespoons 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 ¼ 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.

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