From “Quick Breads”
Rolled oats give the bread a nice chewy texture and the molasses adds a pleasant, but not overwhelming, tang. This loaf slices well for sandwiches, is great toasted for breakfast, and keeps for a couple of days.
2 tablespoons molasses
1 1/3 cups buttermilk
3/4 cup rolled oats
1 2/3 cups whole-wheat flour
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons unsalted butter, chilled and cut into cubes
1 extra-large egg, beaten
An 8-by-4-by-2 1/2 -inch loaf pan, well-greased
Mix the molasses and the buttermilk in a large bowl. Stir in the oats then let soak for 30 minutes.
Preheat the oven to 400 degrees.
In another bowl, mix the flours, baking soda, and salt. Add the pieces of butter and rub in, using the tips of your fingers, until the mixture looks like fine crumbs.
Add the beaten egg and the mixture of soaked oats and mix well with a wooden spoon to make a fairly heavy dough. Scrape the mixture into the greased loaf pan and with floured fingers press it into a neat loaf shape.
Bake for 10 minutes then reduce the oven temperature to 350 degrees and bake for a further 35 minutes.
Turn out the loaf onto a wire rack and let cool to room temperature before slicing.
Keep tightly wrapped and eat within 3 days, or toast. Can be frozen for up to 1 month. Makes 1 medium loaf or 12 servings.
Per serving: 185 calories; 3 g fat (2 g saturated fat; 15 percent calories from fat); 33 g carbohydrates; 24 mg cholesterol; 335 mg sodium; 6 g protein; 3 g fiber.