Does anyone have a recipe for making muffins or bread using steel cut oatmeal?

Sprinkle a tablespoon or two of McCann's Quick Cooking Oatmeal over the top of this bread before baking. This easy hearty bread is delicious with soups or salads.





Ingredients


3 cups all purpose white flour


1 1/2 cups whole wheat flour


1/2 cup McCann's Quick Cooking Oatmeal


1/3 cup McCann's Steel-Cut Oatmeal


2 1/2 teaspoons of baking soda


1/4 to 1/3 cup granulated sugar


1/4 cup (1/2 stick) butter or margarine, chilled and cut into 1/2 inch cubes


1 1/2 to 2 cups buttermilk


Nutrition Information





Serves 14


Serving size 1 slice


Calories 206


Total Fat (g) 4.7


Saturated Fat (g) 2.1


Sodium (g) 0


Total Carbohydrate (g) 34.9


Protein (g) 6.2








Preparation


Preheat the oven to 425掳F. Lightly dust the surface of the baking sheet with flour.


Stir together the flours, oats, sugar and baking soda in a large bowl. Using fingertips, quickly rub in the butter. Make a well in the center and gradually stir in the buttermilk with a wooden spoon until the dough is soft, but manageable.





Turn the dough onto a lightly floured board and knead it for about 1 minute. Shape the dough into a ball and put it in the center of the prepared baking sheet. With the palm of your hand, flatten the dough into a circle that is about 1 1/2 inches thick. Using a sharp knife dipped in flour, make a cross (do not cut too deep) through the center of the bread so that it will easily break in quarters when it is baked. Bake for approximately 30 minutes, or until browned and cooked through.





Makes 1 loaf.Does anyone have a recipe for making muffins or bread using steel cut oatmeal?
how 'bout scones?





Scottish Buttermilk Oat Scones





1 cup Oats, Steel Cut


1 cup Buttermilk, at room temperature


1/2 cup Oat Flour


1/2 cup Whole Wheat Flour


1/2 cup White Flour, Unbleached


1 tsp Baking Soda


1 tsp Sugar


1/4 tsp Salt


1/3 cup Currants


Butter for Greasing Baking Sheet


4 Tbsp Unsalted Butter, softened and cut into small pieces


1 Tbsp Milk


Cinnamon and Sugar for topping





Preheat the oven to 350 degrees.





Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. When slightly golden, remove. Combine with the buttermilk in a small bowl and let stand for 20 minutes.





In a large bowl, combine the flours, baking soda, sugar, salt and dried currants.





Reset the oven to 400 degrees and butter the baking sheet.





Using a pastry blender, cut the 4 Tbsp. butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/oat mixture until combined. Flour your hands and scoop the dough, forming it into a ball. Do not over-mix. Press the ball of dough directly onto the pan, then press into a 3/4'; circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.





Bake for 12 to 15 minutes. Cut into wedges. Makes 8 scones.

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