I
N G R E D I E N T S
Yellow cornmeal
1 1/4 cups buttermilk
1/4 cup mild flavored (light) molasses
2 tablespoons vegetable oil
1 1/2 cups old-fashioned oats
3 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped raisins or datesI N S T R U C T I O N S
Preheat oven to
400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk
buttermilk, molasses and oil in medium bowl.. Stir in oats; set aside. Mix next 6
ingredients in large bowl. Make well in center. Add buttermilk mixture and
raisins. Stir until dough comes together (it will be moist). Let stand 5
minutes.
Lightly flour work surface. Scoop half of dough onto
surface; kneed gently just until no longer stick, about 30 seconds. Shape into 4
1/2-inch diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing
evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4
deep.
Bake loaves 20 minutes. Reduce heat to 375°F. Bake
until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes.
Transfer loaves to rack; cool completely. (Can be made 8 hours ahead).
Makes 2 Loaves
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| Bon Appétit |
| October, 2000 |
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