2 1/2 cups whole-wheat flour;
-up to 2
1 1/3 c All-purpose flour
1 ts Baking soda
2 ts Salt
1 1/2 tb Firmly packed light brown
-sugar
1/2 Stick cold unsalted butter;
-cut into bits (1/4
; cup)
2/3 c Old-fashioned rolled oats
1/4 c Plus 1 teaspoon sesame
-seeds; toasted lightly and
; cooled
1 1/3 c Buttermilk plus additional
-for brushing
; the breads
In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose
flour, the baking soda, the salt, and the brown sugar, add the butter, and
blend the mixture until it resembles coarse meal. Stir in the oats and 1/4
cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring,
and stir the dough until it forms a ball. Turn the dough out onto a floured
surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to
form a soft but not sticky dough, and knead the dough lightly for 1 minute.
Divide the dough into 4 equal pieces, form each piece into a ball, and
flattened the balls slightly. Transfer the balls to a lightly buttered
baking sheet, brush the tops with the additional buttermilk, and sprinkle
them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X
across each bread with a sharp knife and bake the breads in the middle of a
preheated 425F. oven for 15 to 20 minutes, or until they are browned
lightly and sound hallow when the bottoms are tapped. Transfer he breads to
a rack and let them cool completely. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
Yields
1 servings