- 2 ½ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 2 teaspoons salt
- 1 cup whole wheat flour
- 1/2 cup oat bran (see note)
- 1/2 cup wheat germ
- 1/2 cup rolled oats oatmeal
- 1/2 cup steel cut oatmeal
- 2 cups buttermilk
- 1 egg
- ¼ cup honey
- Preheat oven to 350.
- Combine 1 cup white flour, baking soda, baking powder, salt, whole wheat flour, oat bran, wheat germ and oatmeal. In another bowl, mix together buttermilk, egg and honey.
- Pour buttermilk mixture into flour mixture and stir together as lightly as possible just to combine. Turn out on floured surface (if you have a silicone baking mat that is a great surface to put the dough on). The dough will be very sticky.
- Fold the dough over on itself a few times, adding as much of the remaining white flour as needed to make a dough that is not too sticky. Divide in half.
- Form into two rounds, tucking the dough under to form a taut rounded top. Place on a parchment or Silpat lined cookie sheet.
- Cut a cross in the top of each loaf. Prick each quarter once to let the fairies out.
- Bake in the preheated oven for about 40 minutes, rotating the pan after 20 minutes. Internal temperature shoul be about 190 degrees. Remove to a rack to cool before cutting.
You can use any of the following in place of the 1/2 cup of oat bran:
King Arthur Harvest grains blend, Malted Wheat flakes, Barley flakes, Organic Oat Bran, Whole flax seed or any combination of these. The King Arthur website is a great resource for all these ingredients.