Allow the aroma of fresh baked bread to fill your home! Nothing compares to sandwiches on slices of bread fresh from the oven.
|3 1⁄2 c||flour (whole wheat, preferably stone ground)|
|2 1⁄2 t||kosher salt|
|1 t||baking powder|
|1 t||baking soda|
|4 T||butter (unsalted. cold, and cut into small cubes)|
|1⁄2 c||oats (finely ground old-fashioned)|
|1 1⁄3 c||whole milk|
|1⁄3 c||apple cider vinegar|
Preheat oven to 350ºF and line a baking pan with parchment paper. For Homemade Buttermilk: Mix milk and vinegar in a small bowl, and let stand until thickened, about 5-10 minutes.Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Stir in ground oatmeal. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Knead gently about 4-5 times. Pat, press and shape dough gently into a round, dome-shaped loaf, about 6-7 inches in diameter. Transfer to prepared baking pan.Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour. Allow to cool on wire rack. Yields 1 loaf.