Ingredients
- 1 3/4 cups (219 grams) all-purpose flour
- 1 3/4 cups (198 grams) whole wheat flour
- 3 tablespoons instant oats (rolled oats chopped coarsely with a knife will also work)
- 1 tablespoon ground flaxseeds
- 2 packed tablespoons dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons (28 grams) cold unsalted butter, cut into 1/2 inch cubes, plus more for greasing the pan
- 2 cups buttermilk
Directions
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Preheat the oven to 425 degrees and butter a 9 by 5 by 3 inch loaf pan.
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Combine the first seven ingredients (everything but the butter and the buttermilk) in a large bowl and blend well with a fork.
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Add the butter, and rub it in with your fingertips until mixture resembles a coarse meal.
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Dig a well in the center of the dry ingredients, fill with the buttermilk, and stir until the liquid is just incorporated.
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(Better for a bit of dry flour to remain than to overmix the dough.)
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Scrape the dough into the buttered loaf pan and bake for about 35 minutes, until the crust is brown and a tester inserted into the center of the loaf comes out clean.
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Turn the loaf out onto a rack and cool for at least twenty minutes before slicing.