Irish Oatmeal Bread

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!