3Tablespoonswheat bran, toasted, *see Note 2 below and recipe instructions for how to toast
3Tablespoonswheat germ, toasted
2Tablespoonsrolled oats, plus more for topping
2Tablespoonsdark brown sugar, or light brown sugar, if necessary
1teaspoonbaking soda
1/2teaspoonsalt
2Tablespoon(28g)salted or unsalted butter, cold and cut into pieces
2cups(450ml)buttermilk, *see Note 2
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Instructions
Preheat oven to 425F (regular bake/not fan assisted). Grease a 9x5-inch loaf pan and set aside.
Toast the wheat bran and wheat germ by scattering onto a dry baking sheet and placing into a 350F oven, for 3-4 minutes, stirring once or twice. Watch closely as it can quickly burn if left too long. Remove from oven and immediately remove from the baking sheet to a bowl to cool a few minutes before using.
*I like to do the toasting when my oven is preheating. When it reaches about the 325F mark, I'll pop in the baking sheet and it. Alternately, just preheat oven to 350F, toast, then increase the oven temperature to 425F once you've finished toasting.
In a large bowl, combine the all purpose flour, whole wheat flour, toasted wheat bran and wheat germ, rolled oats, brown sugar, baking soda and salt. Whisk to combine well. Add the butter and rub into the flour mixture with your fingertips, until it is the consistency of fine meal. Add about 2/3 of the buttermilk and stir well to combine. Continue adding buttermilk in small increments, until the dough comes together in a moist, but not sticky dough. You may not need to use all of the buttermilk, but reserve any excess for brushing the top. Remove the dough to a work surface and roughly shape into a loaf shape to fit the pan.
Brush top of loaf with buttermilk and scatter with more rolled oats and press down gently.
Bake loaf until golden brown and until a long tester inserted in the centre of the loaf comes out clean, about 35-40 minutes. *If your top is well browned but it is not yet testing ready, you can loosely lay a sheet of aluminum foil over the top of the loaf to be able to cook it longer, without it browning too much further. Remove from oven and immediately remove loaf to a cooling rack to cool. Allow the loaf to cool to just warm or completely before slicing.
Notes
1. You can make your own buttermilk substitute by combining 2 cups milk (preferably full-fat whole milk or 2%), with 2 Tbsp lemon juice or white vinegar. Stir together and let stand 10 minutes.2. The addition of wheat bran and wheat germ adds nice texture and flavour to this loaf. If you have one and not the other, simply replace the one you don't have with more of the one you do :) If you don't have either, simply omit, BUT, keep in mind that you will need to use less buttermilk when mixing the dough.Be sure to read the Ingredient and Cook's Notes above the Recipe Card, for substitution suggestions and tips on making this recipe. You will also find Step-by-Step photos there, as well.