This bread is delicious. Plan ahead 12 hours!
Ingredients
- regular rolled oats: 1 cup
- buttermilk: 2 cups
- dark molasses: 3 Tbsp
- whole wheat flour: 3 cups
- all-purpose flour, plus extra for dusting: 1 cup
- ½ teaspoons salt: 1 piece
- ½ teaspoons baking soda: 1 piece
- cream of tartar: 1 tsp
Metric Conversion
Stages of cooking
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Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
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Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
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Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
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Cut dough in half; pat each half into a 6-inch round loaf.
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Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
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Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
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Preheat oven to 400 degrees F (200 degrees C).
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Place loaves on an ungreased baking sheet.
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Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
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Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.
