YIELD: 1 loaf
PREP TIME: 10 minutes
BAKE TIME: 30-35 minutes

Ingredients

1 cup ROGERS WHOLE GRAIN WHOLE WHEAT FLOUR

1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1/2 cup ROGERS LARGE FLAKE OATS

1 tsp. baking soda

3/4 tsp. salt

1/4 cup butter, cold

1/4 cup honey

1 egg, lightly beaten

3/4 cup buttermilk

Directions

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Preheat oven to 375 F (190 C).

In a large bowl, whisk together flours, oats, baking soda and salt. Using a pastry blender, cut butter into the flour, until mixture resembles coarse crumbs.

In a separate bowl, stir together honey, egg and buttermilk (the honey may not thoroughly dissolve, that is ok). Add mixture to dry ingredients, and toss with a fork until a shaggy dough forms.

Turn dough onto a floured work surface and gently knead a few times until it comes together in a ball. Place on baking sheet, and bake 30-35 minutes, until top springs back when gently pressed in the centre.

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