| Oat Farls
2 cups of rolled oats, (not instant)
2 1/4 cups of buttermilk
2 1/2 cups of unbleached flour
1 teaspoon of salt
1 teaspoon of baking soda |
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Recipe by: From Celtic Hearths The day before serving, mix the oats with 1-1/4 cups of the buttermilk in a bowl. Cover and let stand overnight at room temperature. Preheat oven to 350ºF. Lightly grease a baking sheet and set aside. Sift together the flour, salt and baking soda. Gradually beat the flour mixture into the oat-buttermilk mixture, adding remaining buttermilk as you work, to form a soft dough. You may not need to use the full 2-1/4 cups buttermilk. Turn dough out onto a floured surface and flatten with hands or floured rolling pin so that it forms a circle about 1 inch thick and 9 to 10-inches in diameter. With a sharp knife, cut into quarters or eighths, as desired, and place on prepared baking sheet. Bake for 40 minutes, or until browned. Serve warm. Note: These are high in fiber and low in fat, provided you don't slather it with butter. Delicious with jam or marmalade. Yield: 8 servings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Irish Cookbooks |
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