Today I thought I'd share a fun, quick recipe with you. One that originates in the country of my ancestors, Finland. We sampled this delicious bread at the Mill City Museum's Test Kitchen in Minneapolis, MN when the girls and I were back in the Land of 10,00 Lakes visiting my mom in March. This stuff made the whole museum smell amazing! And it tasted just as amazing! One of those samples you just want to keep eating...you know, the sneaking-back-a-few-minutes-later-hoping-no-one-notices kind of sample. Anyway, they were super nice and let us copy down the recipe so we could make our own. (It is from the King Arthur Flour Whole Grain Baking cookbook).
I am just sad I didn't pull out the recipe until today to try it at home. It is so super fast and easy to make and it makes a great snack with a little butter on top. And I think it would be quite fabulous with soup instead of biscuits for a change. (We eat a lot of biscuits because my hubby likes bread and I don't usually have time to make anything other than biscuits.)
1 cup old-fashioned rolled oats
2 cups whole rye flour (pumpernickel) *I used light rye flour and it seemed to work fine
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 cup butter
3 cups buttermilk *I didn't have buttermilk on hand so used part plain yogurt and part milk with lemon juice
Preheat oven to 500 degrees. Lightly grease a 13x18x1 inch half sheet pan.
Whisk together oats, and flours with sugar and baking powder, baking soda and salt in a large bowl. Cut the butter into the dry ingredients until thoroughly distributed. Stir in buttermilk; the mixture will be kind of goopy, that's okay.
Transfer the dough to the sheet pan, and spread dough out until it is about 1/4 inch thick and covers the bottom of the pan completely.
Bake until the top is light golden brown and springs back to the touch. 17-20 minutes. *Mine baked about 15 minutes*. Remove from the oven and cool on rack before slicing.