This individual-sized loaves are a nice change from yeast rolls, and can be put together very quickly to serve with soup or stew. They also make a nice breakfast with butter and jam or cheese.
Servings: 8mini loaves
Author: Mary Gillespie
1-1/4cups/ 310 ml all-purpose flour
1-1/4cups/ 310 ml whole wheat flour
1/2cup/ 125 ml wheat bran
1teaspoon/ 5 ml salt
1teaspoon/ 5 ml baking soda
1-1/4cups/ 310 ml buttermilkor sour milk
1/3cup/ 80 ml oatmeal
Preheat oven to 350 degrees F / 177 degrees C.
In mixing bowl, stir together all-purpose flour, whole wheat flour, bran, salt and baking soda.
Add buttermilk and stir until the dough begins to form a ball.
Use hands to mix any remaining flour into dough. (If necessary, add an extra 1-2 tablespoons of buttermilk to absorb any remaining flour.)
Form dough into a smooth ball.
Turn dough onto cutting surface, and divide into 8 even pieces. Form each piece into a ball and roll in oatmeal.
Place balls on a baking sheet and flatten to about half their original height. Cut a cross on top of each loaf and bake in preheated oven for 30 minutes or until browned and the loaves can be easily removed from the baking tray without sticking.
Place loaves on a cooling rack and cover with a clean tea towel until ready to serve.