Rieska
Rieska
(3)
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| whole grain, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 2 dozen 2" squares |
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 cup pumpernickel flour (first choice), or any other rye flour
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup (4 tablespoons) unsalted butter
- 1 1/2 cups buttermilk
Directions
1) Preheat the oven to 500°F. This temperature isn't a misprint - this is a wet dough, and the high temperature works fine. Grease a 9" x 13" pan.
2) In a large bowl, whisk the oats and flours with the baking powder, baking soda, salt, and sugar.
3) Work the butter into the dry ingredients until thoroughly distributed. Stir in the buttermilk. (A dough whisk is the tool of choice here.) The mixture will be very sticky; that's OK.
4) Transfer the dough to the prepared baking sheet and, using wet hands, pat it out so it fills the pan.
5) Bake the bread for 15 to 17 minutes, until the top is light golden brown and springs back when gently touched. Remove the bread from the oven and cool it on a rack before slicing.
Reviews
02/21/2012- My new favorite bread! Great with any flavor jam, or as a compliment to stews or hearty soups. Love it!!
02/18/2012- Just finished serving this bread to my family...they loved it. The recipe came together quite easily. I weighed all the ingredients using grams. Noticed that although I used the amounts listed, the batter was pretty loose. Guess that could have resulted from using buttermilk powder and mixing that with water. I added rye chops which I purchased from KAF. The resulting bread was quite tasty. Don't think it will last beyond tomorrow.
- 02/01/2012
- Lovely, delicious bread. The coarseness of the oats is a wonderful contrast to the softness of the bread itself, and the slightly sweet whole grain flavor (I went with the barley flour) is just indescribably good. Super easy to mix and with a lightning-fast bake time, this is definitely going at the top of my recipe pile. Just as a side note, I made a half batch in an 8" square pan and baked it for 8 minutes, which was just right. Thanks, KAF!
