Sesame whole-wheat soda breads
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1/2 cups whole-wheat flour; up to 2 | |
| 1⅓ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Salt |
| 1½ | tablespoon | Firmly packed light brown sugar |
| ½ | Stick cold unsalted butter; cut into bits (1/4 | |
| ; cup) | ||
| ⅔ | cup | Old-fashioned rolled oats |
| ¼ | cup | Plus 1 teaspoon sesame seeds; toasted lightly and |
| ; cooled | ||
| 1⅓ | cup | Buttermilk plus additional for brushing |
| ; the breads | ||
Directions
In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and ¼ cup of sesame seeds, add 1⅓ cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining ½ cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute.
Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a ⅛-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer he breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.