- 3 cups (415g) whole wheat flour
- 1/2 cup (60g) rye flour
- 1 1/2 tsp (9g) salt
- 1 tsp (4g) baking powder
- 1 tsp (6g) baking soda
- 1/2 cup (55g) old fashioned oats
- 1/4 cup (56g) cold, unsalted butter, cubed
- 1 2/3 cup buttermilk
- Preheat your oven to 350F; line a baking sheet with parchment and set aside.
- In a large bowl, whisk together the flours, salt, baking powder, baking soda, and oats.
- Use a pastry cutter or two knives to cut the butter into the dry ingredients, until the mixture resembles coarse meal.
- Stir buttermilk into dry ingredients until just incorporated. Turn onto lightly floured surface and knead a couple of times, until the dough comes together. Transfer to prepared baking sheet and pat into a circle, about 6-8 inches in diameter. Score the loaf.
- Bake for 60-70 minutes, rotating the pan halfway through baking time, until the loaf is a dark golden brown, and a tester inserted into the centre comes out clean.
- Allow to cool fully on rack before slicing. This bread is actually more easily sliced with a large chef’s knife than with a serrated one. If it crumbles, a bit, don’t worry — it will still taste delicious.
You can score this loaf down the centre and cut it into slices later, as photographed above. But another great way to enjoy it is to score halfway through the dough, dividing the loaf into 8 segments as you would with scones, and then slicing fully after baking.