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Rustic Oatmeal Soda Bread

Makes 16 slices.


    Rustic Oatmeal Soda Bread

    This wonderful hearty bread packs a wallop of flavour and sustenance to a one-dish dinner such as stew or soup.



    Can be tightly wrapped in foil and overwrapped in plastic, then frozen for a couple of weeks. Thaw and reheat before serving.


    Rustic Oatmeal Soda Bread


    • 2  1/4 cup (610 mL) unbleached, all-purpose flour, plus extra for kneading
    • 2 cups (500 mL) 100% whole wheat flour
    • 1 cup (250 mL) large flake oatmeal, plus extra for garnish
    • 1 Tbsp (15 mL) baking powder
    • 1 Tbsp (15 mL) raw sugar
    • 2 tsp (10 mL) kosher salt
    • 1 tsp (5 mL) baking soda
    • 1/2 tsp (2 mL) dried thyme
    • 2 cups (500 mL) buttermilk
    • 1 large organic egg, whisked


    Per serving:

    • calories149
    • protein6g
    • fat2g
      • saturated fat0g
      • trans fat0g
    • carbohydrates28g
      • sugars3g
      • fibre2g
    • sodium465mg



    Preheat oven to 450 F (230 C). Cut round of parchment paper to loosely line bottom of Dutch oven or deep 10 in (25 cm) cast iron pan with a domed lid.


    In large bowl, combine all-purpose flour, whole wheat flour, oatmeal, baking powder, sugar, salt, baking soda, and thyme. Whisk to fully blend. Stir in buttermilk and egg with wooden spoon until almost blended. Do not overmix or dough will be rather dense. Dough should be quite loose and shaggy.


    Transfer to lightly floured surface and lightly knead, adding a little more flour, if required, to form smooth but slightly sticky dough. Shape dough into large round boule and place in Dutch oven or cast iron pan. Slash top in a couple of places and sprinkle with a few extra oatmeal flakes and a light dusting of flour.


    Cover and bake in preheated oven for 35 to 40 minutes until well risen and lightly browned. Remove lid and bake for 15 minutes longer, or until loaf sounds hollow when tapped and internal temperature reads about 200 F (95 C). Remove to rack to cool.


    Delicious thinly sliced and served with smoked salmon, cream cheese, and fresh dill. Alternatively, serve with shaved non-medicated sliced beef and horseradish with pickles.


    Best served the same day it is made (see Storage tip). Excellent toasted.


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    This recipe is part of the New Breads collection.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.