Monday, March 15, 2010
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 1/2 tablespoons butter, cold
2 cups whole-wheat flour
1/4 cup rolled oats, regular or quick-cooking
1 1/2 cups buttermilk
1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.
4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.
(With lots of real butter) or not it's your choice.