Ingredients
- 2 1/2 cups oatmeal
- 2 cups buttermilk
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- >Flour for dusting
- 1/2 teaspoon butter
Directions
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.
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By cookiecorner
Ambler, PA
on March 12, 2011
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I had this recipe when in college in 1968; a friend borrowed and I never got it back. Have improvised but am so happy to have the original again. Never processed the oats (always used Quaker, left whole for a rougher texture. Really great to toast slices under the broiler and serve with cream cheese and/or honey butter.
By lsullivan64
Pawtucket, RI
on April 23, 2010
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I have made this recipe a bunch of time. First, I toast the oatmeal in a 400 degree oven for 15 minutes. Second I find that id i don't grind th eoatmeal and let it soak in the buttermlik for 12 hours I get a rougher texture that I loke better. Third, depending on the weather I sometimes have to add about 1/4 cup more of Buttermilk. Fourht and last, I add dried cranberries to it and some toasted Pecans.
By TexasTripletMom
Texas
on March 17, 2010
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The first two times I tried this the stiff goey mess --- well didn't look like it ever could become bread. The second time I actually got up the nerve to bake it anyway and found I had to bake it for much longer-- and though it was still slightly raw in the middle- it tasted fantastic. So we gave it another go. And it worked!
Here's what i did:
I used Steel cut Irish Oatmeal-- and perhaps this was my problem?? To compensate-- after processing the oatmeal as finely as I had patience for (that took a good 15 minutes I'll tell you!-- I added almost 2 extra cups of buttermilk so that I could actually stir the mixture when it was time to add it to the flour the next day.
I followed the suggestion of the previous poster-- 450 for 20 minutes-- but then it only took 10 minutes at 400 before my loaf was browning and sounded hollow. So far-- so good. I'm letting it cool wrapped in a dish towel now to keep the crust soft. =
It only took 15 minutes to whip together everything and get it into the oven after the oats were steeped in the buttermilk. This was so quick i managed to do it on a coffee break!
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