Photography by Edward Pond

First published in Wish February 2005

Ingredients

1 1/2 cups	buttermilk
1	egg
2 cups	whole wheat flour
1 1/2 cups	all-purpose flour
1/2 cup	old-fashioned rolled oats
2 tbsp	brown sugar
2 tsp	salt
1 tsp	baking soda
1 tsp	baking powder
3 tbsp	unsalted butter, cold

Instructions

1. Preheat oven to 350 F.
2. In a small bowl whisk together buttermilk and egg. In a larger bowl, combine all dry ingredients. Using your hands, mix butter into dry ingredients until it resembles cornmeal.
3. Pour wet ingredients into dry.
4. Combine ingredients together until dough forms a ball.
5. Turn dough out onto a lightly floured surface and knead for 5 minutes, until soft and elastic.
6. Shape into a round loaf approximately 6 inches in diameter. Dust top with a little flour and, with a sharp knife, cut a large X into the top, half the depth of the loaf and to within one inch of the edge. Place on a parchment-lined baking sheet and bake for 45-50 minutes.
7. As the loaf bakes, it opens up. It should sound hollow when you tap the bottom

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