Ingredients

• 1 tablespoon cornmeal , or as needed
• 1.5 cups unbleached all-purpose flour
• 1.5 cups white whole wheat flour
• 1 cup old-fashioned rolled oats
• 0.33 cups brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.25 cups butter , cut into pieces
• 1.25 cups buttermilk
• 1 teaspoon unbleached all-purpose flour for dusting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
2. 2 Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
3. 3 Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl. Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
4. 4 Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf. Cut a long 'x' over the top of the loaf using a serrated knife.
5. 5 Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.

Nutrition per serving