| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread/rolls, Ireland |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Rolled oats; (not instant) |
| 2 1/4 |
c |
Buttermilk |
| 2 1/2 |
c |
Unbleached flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
INSTRUCTIONS
Recipe by: From Celtic Hearths The day before serving, mix the oats with
1-1/4 cups of the buttermilk in a bowl. Cover and let stand overnight at
room temperature. Preheat oven to 350 degrees. Lightly grease a baking
sheet and set aside. Sift together the flour, salt and baking soda.
Gradually beat the flour mixture into the oat-buttermilk mixture, adding
remaining buttermilk as you work, to form a soft dough. You may not need to
use the full 2-1/4 cups buttermilk. Turn dough out onto a floured surface
and flatten with hands or floured rolling pin so that it forms a circle
about 1 inch thick and 9 to 10-inches in diameter. With a sharp knife, cut
into quarters or eighths, as desired, and place on prepared baking sheet.
Bake for 40 minutes, or until browned. Serve warm. Note: These are high in
fiber and low in fat, provided you don't slather th with butter. Delicious
with jam or marmalade. Yield: 8 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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