| 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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