Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 592ml Oatmeal

  2. 2 cups 474ml Buttermilk

  3. 2 1/2 cups 156g / 5 1/2oz Flour

  4. 1 teaspoon 5ml Salt

  5. 1 teaspoon 5ml Baking soda Flour - for dusting

  6. 1/2 teaspoon 2 1/2ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan with the butter. In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter. This recipe yields 6 to 8 servings.


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