Makes 1 loaf
|2 1/2||cups old-fashioned rolled oats|
|1 3/4||cups buttermilk|
|2||cups all-purpose flour|
|1/2||cup cake flour|
|1/2||cup whole-wheat flour|
|1/4||cup brown sugar|
|1 1/2||teaspoons baking soda|
|1 1/2||teaspoons cream of tartar|
|1 1/2||teaspoons salt|
|2||tablespoons unsalted butter, at room temperature|
|Extra all-purpose flour (for shaping)|
|1||tablespoon melted butter (for brushing)|
2. Set the oven at 400 degrees. Line a baking sheet with parchment paper.
3. Spread the walnuts on a rimmed baking sheet. Toast them in the oven for 5 to 10 minutes or until fragrant. Cool and chop coarsely.
4. In a bowl, whisk the remaining 1/2 cup oats, all-purpose flour, cake flour, whole-wheat flour, brown sugar, baking soda, cream of tartar, and salt. Work in the soft butter with your fingertips until the mixture resembles coarse crumbs.
5. Add the buttermilk mixture and walnuts to the flour mixture. Stir with a fork just until the dough comes together.
6. Turn the mixture out onto a lightly floured board. Knead lightly until the dough becomes cohesive and bumpy, not smooth or the dough will be tough.
7. Pat the dough into a 6-inch round that is 2 inches high. Transfer the bread to the baking sheet. With a paring knife, mark a 3/4-inch-deep cross on top of the dough. Set the baking sheet in the oven and bake the bread for 45 to 55 minutes or until a skewer inserted into the center comes out clean.
8. Remove the loaf from the oven and brush the surface with melted butter. Cool to room temperature. Adapted from "Baking Illustrated"