Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)

Ingredients

• 1 cup rolled oats 
• 3 cups flour whole wheat white
• 0.3 cup brown sugar packed
• 1 teaspoon baking soda 
• 1 teaspoon cream of tartar 
• 0.8 teaspoon salt 
• 0.3 cup butter cold cut into small pieces
• 0.5 cup cranberries dried
• 1  eggs 
• 1.5 cups buttermilk 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• serrated knife

Directions

1. Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
2. In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt.
3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
4. In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
5. On large cookie sheet, shape dough into 7-inch round.
6. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife.
7. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
8. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.