المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper, or grease a large oven-proof cast-iron pan.
Toast the caraway seeds. Place 170g of oats in a blender and pulse until finely ground.
In a large bowl, combine the dry ingredients including the caraway seeds and oats and whisk together. In a separate bowl, whisk the buttermilk and egg together. Make a well in the centre of the dry ingredients and add in the buttermilk mixture. Mix until just combined, and the dough will look very shaggy. If it’s too wet to handle, add in some flour, if it’s too dry add in some extra buttermilk.
Form into a ball and place on the baking tray or cast-iron pan.
Using a sharp knife, score a cross in the centre of the dough. Place the dough in the oven and bake for 15 minutes, before lowering the temperature to 180°C, gas mark 4. Bake for a further 25 minutes, or until golden.
To test if the bread is done, take it out of the oven, turn it over and knock on the bottom. If it sounds hollow, it’s done.
