This makes a large, hearty loaf with a crisp crust and tender interior. A mild, nutty tasting bread that pairs well with soup and makes an excellent toast with honey butter.
Add to a small bowl and let soak for 2 hours, stirring once:
1 c. McCann's Steel Cut Irish Oats
1 c. boiling water
30 minutes before oats have finished soaking, place medium-size dutch oven and lid in a 375 degree oven and leave until dough is fully prepared.
When oats have soaked for 2 hours, stir in the following:
1/2 c. melted butter
1/4 c. full fat plain yogurt
In a large mixing bowl, whisk together:
2/3 c. stoneground whole wheat flour
1/3 c. almond flour
1 1/4 c. all purpose flour
2 1/2 t. baking powder
1 t. sea salt
In a glass measuring cup, mix together:
2/3 c. water
1 t. baking soda
1 T. vinegar
Make a well in the flour and alternately add oat mixture and water, using a fork to blend and form a sticky dough ball.
Add dough ball to hot dutch oven, cover, and bake at 375 for about 1 hour.
Uncover and bake for an additional 10-15 minutes. When bread is done, immediately remove loaf from the dutch oven to a cooling rack.
The bread slices well right out of the oven so there's no need to wait for that first taste!
