Serves 8
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1 1/4 cups all purpose flour, plus more for kneading and baking
1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
4 tablespoons cold, unsalted butter, cut into bits
1 to 1 1/3 cup buttermilk
METHOD
1 Place a rack in the centre of the oven and heat to 425 degrees F. Sprinkle a baking sheet lightly with flour.
2 In a large bowl, whisk together the dry ingredients. Add the butter and toss to coat in the flour. Use your fingers or two forks to cut the butter into the flour until the mixture resembles coarse meal. (You can also do this in the food processor if you’d like.) Gradually add the buttermilk and stir or pulse just until the dough comes together (you may not need all the buttermilk).
3 On a floured surface, knead the dough gently for about a minute until smooth. Shape the dough into a ball and transfer to the baking sheet. Pat gently into a 7-inch round and sprinkle the top evenly with about a tablespoon of flour; with your fingertips, gently spread the flour evenly over the top of the round. Using a very sharp knife, cut a shallow “X” in the top of the loaf.
4 Bake for about 30 minutes, until the loaf is brown, and the bottom sounds hollow when you tap it. Cool on a rack for at least 2 hours before slicing.
The Carousel thanks food52 for the recipe
