Ingredients
3 1/2 cups whole wheat flour, preferably stone ground (the coarser, the better)
2 1/2 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
4 tbsp cold unsalted butter, cut into small cubes
1/2 cup finely ground old fashioned oats
1 1/3 cups whole milk
1/3 cup apple-cider vinegar
Method
Preheat oven to 350 degrees and line a baking pan with parchment paper. For Homemade Buttermilk: Mix milk and vinegar in a small bowl, and let stand until thickened, about 5-10 minutes.
Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Stir in ground oatmeal.
Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Knead gently about 4-5 times. Pat, press and shape dough gently into a round, dome-shaped loaf, about 6-7 inches in diameter. Transfer to prepared baking pan.
Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour. Allow to cool on wire rack.
3 1/2 cups whole wheat flour, preferably stone ground (the coarser, the better)
2 1/2 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
4 tbsp cold unsalted butter, cut into small cubes
1/2 cup finely ground old fashioned oats
1 1/3 cups whole milk
1/3 cup apple-cider vinegar
Method
Preheat oven to 350 degrees and line a baking pan with parchment paper. For Homemade Buttermilk: Mix milk and vinegar in a small bowl, and let stand until thickened, about 5-10 minutes.
Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Stir in ground oatmeal.
Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Knead gently about 4-5 times. Pat, press and shape dough gently into a round, dome-shaped loaf, about 6-7 inches in diameter. Transfer to prepared baking pan.
Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour. Allow to cool on wire rack.
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