Ingredients
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12 oz White potatoes
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2 cloves Garlic, fresh
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3 1/4 cups Flour, All purpose
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1 cup Rolled oats
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1 tbsp Baking soda
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2 tsp Sea salt
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1/4 cup Rosemary - fresh
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2 cups Buttermilk
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1 tbsp Honey
Directions
Steps
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1
Done
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Heat oven to 400 F. Peel the potatoes and chop into chunks. |
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2
Done
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Place the potato and garlic in a large pot of water and bring to a full boil. Boil for 12-15 minutes until well done and ready to mash. |
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3
Done
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Drain the potato and garlic then return to the pan over low heat for a few minutes to remove excess moisture. Mash until smooth then set to one side. |
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4
Done
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Place the flour, oats, rosemary, bicarbonate of soda, salt in a large bowl and blend thoroughly. Make a well in the center then add in the buttermilk, the honey and the mashed potato mixture. |
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5
Done
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Using well floured hand, bring the mixture together, kneading until well combined and you can shape it into a round. Do not over work the dough which will be very moist. |
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6
Done
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Place the round of dough on a well greased baking sheet. Brush the top with buttermilk, followed by the remaining oats and rosemary. Make a cross in the top of the bread with two deep cuts. Bake for 45 to 50 minutes. |
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7
Done
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When done, immediately place on a cooling rack and allow to cool completely before serving. |
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8
Done
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Serving suggestionServe with roasted Garlic and Fennel spread, smoked salmon and pickled white asparagus. |
