This is the real thing! Because it must only be handled very lightly, it can never be made in a bread machine.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an ‘X’ and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.
Per Serving: 165 calories; protein 7.5g; carbohydrates 33g; fat 1.3g; cholesterol 2mg; sodium 354.4mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.