This soda-leavened bread makes a dense, slightly crumbly loaf with a rich nutty flavour. Slather with Smoked Mackerel Pate (link below) or serve with butter, smoked salmon and a sprinkle of chives.
- Portion size 12 servings
- Credits : Canadian Living Magazine: March 2007
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats (not instant)
- 1/4 cup wheat germ
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1 cup buttermilk
- 2 tablespoons cooking or fancy molasses
MethodSmoked Mackerel Pate recipe
Grease 9- x 5-inch (2 L) loaf pan; set aside.
In large bowl, whisk together all-purpose and whole wheat flours, oats, wheat germ, baking soda, caraway seeds and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. In separate bowl, whisk buttermilk with molasses; stir into flour mixture to make soft dough.
Turn out onto lightly floured surface; knead lightly about 10 times. Shape into 8-inch (20 cm) long oval; dust top with flour. With serrated knife, cut shallow slash lengthwise down centre; transfer to prepared pan.
Bake in centre of 375°F (190°C) oven until loaf sounds hollow when tapped on bottom, about 45 minutes. Let cool in pan on rack for 5 minutes. Turn out onto rack; let cool completely before slicing. (Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.)
Nutritional facts Per slice: about
- Sodium 332 mg
- Protein 4 g
- Calories 183.0
- Total fat 9 g
- Cholesterol 21 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 10.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 7.0