Ingredients
2 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon salt
1 teaspoon baking soda
1/3 cup currants
1 1/2 cups buttermilk
2 tablespoons unsalted butter
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Preheat oven to 350 degrees. Combine flour, oats, baking soda, salt, and currants. Stir in buttermilk until just combined. Turn out to a floured board and knead a few times, forming dough into a large flattened ball. Cut into 8 wedges and then form each wedge into a small ball. Place dough balls onto a baking sheet lined with parchment paper or a silicone mat. Cut an "X" in the tops of the dough balls with scissors. Brush with butter and bake in center of oven for 40 to 45 minutes, until browned.