THIS VERSION IS A HEALTHFUL AND TOOTHSOME standard family bread that keeps beautifully when wrapped tightly or stored in an airtight container. It begs to be served with sweet butter and jam or alongside a hearty meat dish dripping with gravy. You can premix the dry ingredients and store them in a canister, adding the butter and buttermilk later, if you prefer, for fresh hot bread in the wink of an eye.
MAKES
TWO 8 × 4-INCH / 20 × 10-CENTIMETER LOAVES
2 tablespoons / 28 grams cold salted butter, plus more for buttering pans
3¼ cups / 450 grams coarsely ground whole wheat flour
2 teaspoons salt
2 teaspoons baking soda
2½ cups / 225 grams old-fashioned rolled oats
1 tablespoon sunflower seeds
2½ cups / 700 milliliters buttermilk
Preheat the oven 400°F / 200°C. Butter two 8 × 4-inch / 20 × 10-centimeter loaf pans and set them aside.
Sift the flour into a large mixing bowl with the salt and baking soda. With your hands, work in the butter until you have a crumbly mixture. Stir in the oats and sunflower seeds, using a large, wooden mixing spoon. Add the buttermilk a little at a time, mixing well. This batter should be on the wet side.
Divide the batter evenly between the prepared pans. Bake for 40 to 50 minutes, or until the tops are golden brown and the loaves springs back when gently pressed with your hand. Turn the loaves out of the pans and return them to the oven directly onto the oven racks for 10 more minutes to crisp the outside, then transfer them to cooling racks to cool completely. Store in a breadbox or airtight tin for up to 5 days.