Appetizers & Entrees, Quick Bread

McCann’s® Oat Brown Bread

brown-bread-7

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Yield: 12 servings

brown-bread-7

Ingredients

  • 3 C. all-purpose flour
  • 1 1/2 C. whole wheat flour
  • 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/3 C. McCann’s® Traditional Steel Cut Irish Oatmeal
  • 1/4 C. granulated sugar
  • 2 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 stick butter, chilled and cut into 1/2″ cubes
  • 1 1/2 -2 C. buttermilk

Directions

  1. Preheat the oven to 425°F. Lightly dust the surface of the baking sheet with flour.
  2. Stir together the flours, oats, sugar and baking soda in a large bowl. Using fingertips, quickly rub in the butter. Make a well in the center and gradually stir in the buttermilk with a wooden spoon until the dough is soft, but manageable.
  3. Turn the dough onto a lightly floured board and knead it for about 1 minute. Shape the dough into a ball and put it in the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is about 1-1/2 inches thick. Using a sharp knife dipped in flour, make a cross (do not cut too deep) through the center of the bread so that it will easily break in quarters when it is baked. Bake for approximately 30 minutes, or until browned and cooked through.

McCann’s® Oat Brown Bread

brown-bread-7

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Yield: 12 servings

Ingredients

  • 3 C. all-purpose flour
  • 1 1/2 C. whole wheat flour
  • 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1/3 C. McCann’s® Traditional Steel Cut Irish Oatmeal
  • 1/4 C. granulated sugar
  • 2 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 stick butter, chilled and cut into 1/2″ cubes
  • 1 1/2 -2 C. buttermilk

Directions

  1. Preheat the oven to 425°F. Lightly dust the surface of the baking sheet with flour.
  2. Stir together the flours, oats, sugar and baking soda in a large bowl. Using fingertips, quickly rub in the butter. Make a well in the center and gradually stir in the buttermilk with a wooden spoon until the dough is soft, but manageable.
  3. Turn the dough onto a lightly floured board and knead it for about 1 minute. Shape the dough into a ball and put it in the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is about 1-1/2 inches thick. Using a sharp knife dipped in flour, make a cross (do not cut too deep) through the center of the bread so that it will easily break in quarters when it is baked. Bake for approximately 30 minutes, or until browned and cooked through.

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