3 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 T honey
3/4 c rolled oats
1 1/2 C buttermilk
Preheat oven to 375. combine flour, baking soda, baking powder, slat, honey and 1/2 C oats. Make a well in cent er of flour mixture, pour in buttermilk and mix. Spread remaining oats on countertop, turn dough out onto the oats and knead a few times. The dough should be smooth, rouand and covered with oats. Place bread on parchment lined cookie sheet. Using a sharp knife cut an X about 1/2 inch deep ont he top. Lightly coat the top with pam. Bake for 30-40 minutes until bread sounds hollow when tapped on buttom. Cool slightly before slicing.
**Served alongside this year's Beef Bourguinon (New Years Day Fave)
**A very quick, rustic bread that doesn't require any rising time. It is dense, but quite flavorful. Great along side a soup or stew. Also great with apricot cream cheese.
**Apricot Cream Cheese
2 T apricot jam
8 oz cream cheese
4 T butter
Mix well, serve on bread.
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