A savoury bread from the Toronto chef. Watch Donna Dooher and Lynda Reeves demonstrate this recipe on Online TV.
2 cups whole wheat flour
1-1/2 cups all-purpose flour
2 tbsp brown sugar
2 tsp salt
1/2 cup rolled oats
1 tsp baking soda
1 tsp baking powder
3 tbsp unsalted butter, cold and cubed
1-1/2 cups buttermilk
Step 1: Preheat the oven to 350°F.
Step 2: Combine all dry ingredients in a large bowl. Whisk to combine.
Step 3: Add the cubes of butter into the dry ingredients. Blend with your hands until the mixture resembles cornmeal. (You should be able to see chunks of butter in the dough.)
Step 4: In a separate measuring cup, whisk together the buttermilk and egg.
Step 5: Mix the dry and wet ingredients until the mixture forms a ball.
Step 6: Knead the dough on a lightly floured surface for 3-5 minutes.
Step 7: Shape into one 8" round loaf. Place on a parchment lined baking sheet dusted with a bit of flour. Flatten the loaf with your hands so it's no higher than 2". Use a knife to cut an "X" on the top, about 1/4"-1/2" deep and to within 1" of the edge. Dust the top of the loaf with flour.
Step 8: Bake the loaf for 50 minutes. If you tap the bottom, the loaf should sound hollow once it's ready.
Serve as an accompaniment to Donna Dooher's Perfect Turkey.
Watch Donna Dooher and Lynda Reeves demonstrate this recipe on Online TV.