- Rating:
- Servings:
- 1 loaf
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 ounce Dried Porcini Mushrooms (about 1/2 cup) any grit brushed away, coarsely chopped
- 1/2 cup Dried Apricots or Dried Figs (unsulfured) diced
- 3/4 cup Warm Water
- 1 3/4 cups Buttermilk
- 1 cup Steel Cut Oats
- 1/4 cup Unsalted Butter (1/2 stick) melted
- 1/4 cup Honey
- 2 cups All-Purpose Flour
- 1 1/4 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- 3 teaspoons Coarse Salt
- 1 teaspoon Baking Soda
- 1 Egg beaten to blend (for glaze)
Directions
Position rack in center of oven and preheat to 375°F. Line baking sheet with parchment paper. Mix mushrooms and apricots in medium bowl; pour 3/4 cup warm water over. Let stand until mushrooms and apricots soften and liquid is absorbed, about 15 minutes.
Mix buttermilk, oats and butter in large bowl. Let stand until oats soften, about 15 minutes. Stir mushroom mixture into oat mixture. Stir in honey. Then mix flour, baking powder, baking soda, and salt. Roll out dough in a loaf cook for 35 minutes.
