Ingredients

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Yield:

1 loaf, about 12 slices

Soft butter for the bread pan

125grams (approximately 1 cup) whole-wheat flour

62grams (approximately ½ cup) unbleached all-purpose or bread flour

25grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking

40grams (approximately ⅓ cup) rolled oats

8grams (approximately 2 teaspoons, tightly packed) brown sugar

3.5grams (½ teaspoon) salt

10grams (2 teaspoons) baking soda, sifted

290grams (approximately 1¼ cups) buttermilk

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Preparation

Step 1

Preheat oven to 350 degrees. Butter an 8½ x 4½ x 2½-inch bread pan.

Step 2

In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.

Step 3

Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don’t like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)

Step 4

Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

Tip

Advance preparation: This keeps for about 4 days and can be frozen.