Preparation:
In a mini-food processor, fitted with a metal blade, pulse the oatmeal
until the meal is very fine.
Remove from the processor and turn into a mixing bowl. Stir the
buttermilk into the oats and cover
with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
In a mixing bowl, sift the other
ingredients together. Stir in the steeped oatmeal and mix well. If the
mixture is too wet add a little
more flour. Preheat the oven to 350 degrees F. Grease a 9-inch round
cake pan with the butter.
Lightly dust the work surface with some flour. Turn the dough out onto
the surface and knead the
dough a couple of times to form a soft ball like shape. Press the dough
into a round about 2 inches
thick. Using a sharp knife, make a criss-cross cut into the bread. Place
the bread in the prepared
pan. Bake until golden brown, about 25 to 30 minutes. Remove from the
oven and cool on a wire
rack. Serve the bread warm with butter. |
