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Categories:
buttermilk oats molasses vegetable oil all-purpose whole wheat flour sugar salt baking powder baking soda raisins yellow cornmeal
Viewed: 49 - Published at: 5 years agoIngredients
- 2 cups fat-free buttermilk
- 1/2 cup oats
- 1/4 cup unsulphured molasses
- 2 tablespoons vegetable oil
- 2 3/4 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup raisins
- 1 tablespoon yellow cornmeal
Method
- Preheat oven to 400°.
- Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
- Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.
- Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
- Bake at 400° for 20 minutes. Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.
