Preheat the oven to 220°C (gas mark 7) to achieve an optimal temperature for baking bread. In a food processor, combine white flour and wholemeal flour, baking soda, wheat bran, oats, and salt. Add the cold butter pieces and pulse the mixture for about 10 seconds until the butter is well incorporated and the mixture becomes crumbly. This step is essential for achieving a slightly crumbly texture of the dough.
Transfer the mixture to a large bowl, then add the buttermilk. Using a fork, mix the ingredients well until you have a sticky but homogeneous dough. It is important not to overmix, as this can make the bread dense.
Prepare a loaf pan by greasing it with a little olive oil. Then sprinkle a small amount of flour to prevent the dough from sticking. Using a spatula, transfer the dough into the pan, ensuring it is evenly distributed.
To give it a nice appearance and aid in baking, use a knife to cut a slit down the middle of the dough from one end to the other, about 1 cm deep. This cut will allow steam to escape during baking, preventing the bread from cracking in other places.
Bake the bread in the oven for about 30 minutes or until a toothpick inserted in the center comes out clean, and the surface of the bread turns golden and appetizing. Once you have removed the bread from the oven, let it cool on a rack so that air can circulate around it, keeping the crust crispy.
This bread can be served warm or at room temperature, alongside butter, jam, or cheese. It can be an excellent choice for breakfast or a snack, as well as a perfect accompaniment to soups and salads. Experiment with various additions, such as sunflower seeds or nuts, to customize the recipe to your taste. Flours can also be mixed with a whisk, and the butter can be well incorporated by hand if you prefer a more traditional approach.
Transfer the mixture to a large bowl, then add the buttermilk. Using a fork, mix the ingredients well until you have a sticky but homogeneous dough. It is important not to overmix, as this can make the bread dense.
Prepare a loaf pan by greasing it with a little olive oil. Then sprinkle a small amount of flour to prevent the dough from sticking. Using a spatula, transfer the dough into the pan, ensuring it is evenly distributed.
To give it a nice appearance and aid in baking, use a knife to cut a slit down the middle of the dough from one end to the other, about 1 cm deep. This cut will allow steam to escape during baking, preventing the bread from cracking in other places.
Bake the bread in the oven for about 30 minutes or until a toothpick inserted in the center comes out clean, and the surface of the bread turns golden and appetizing. Once you have removed the bread from the oven, let it cool on a rack so that air can circulate around it, keeping the crust crispy.
This bread can be served warm or at room temperature, alongside butter, jam, or cheese. It can be an excellent choice for breakfast or a snack, as well as a perfect accompaniment to soups and salads. Experiment with various additions, such as sunflower seeds or nuts, to customize the recipe to your taste. Flours can also be mixed with a whisk, and the butter can be well incorporated by hand if you prefer a more traditional approach.
Ingredients
160 g white wheat flour (without leavening agents) 120 g black wheat flour 1/2 cup oatmeal 1/4 cup wheat bran 1 1/2 teaspoons baking soda 1 teaspoon fine sea salt 60 g cold butter cut into pieces 330 ml buttermilk olive oil