This wonderful hearty bread packs a wallop of flavour and sustenance to a one-dish dinner such as stew or soup.
Storage
Can be tightly wrapped in foil and overwrapped in plastic, then frozen for a couple of weeks. Thaw and reheat before serving.
Ingredients
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
Directions
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.
