Another recipe from Family Fun!
Make this with the Butternut Ham Bisque and your family will really be impressed. I use Craisins for the dried cranberries.
To achieve the right texture, you should cool it before serving.
Ingredients1/2 cup old-fashioned oats
1 3/4 cups buttermilk
1/3 cup honey
2 tablespoons vegetable oil
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup dried sweetened cranberries
InstructionsHeat the oven to 400 degrees. Lightly oil a large baking sheet and dust it with cornmeal. Measure the oats into a bowl, then stir in the buttermilk, honey, and oil.
In a large bowl, combine the remaining ingredients and make a well in the middle. Pour the liquid into it and stir briskly with a wooden spoon until the dough pulls together in a shaggy mass.
Let the dough rest for 3 minutes. Turn it onto a floured surface and gently knead the dough for about 30 seconds.
Next, divide it in half and form each half into a football shape with rounded ends. Place the loaves on the baking sheet with plenty of room between them and cut a shallow slit down the center of each.
Bake the bread for 20 minutes, then reduce the heat to 375 degrees and bake another 25 minutes, or until the loaves are golden and crusty and the bottoms sound hollow when tapped. Cool before serving. Makes 2 loaves.
