Ingredients
1
cup unbleached all-purpose flour plus additional
1/3
cup old-fashioned rolled oats
1/4
cup toasted wheat germ
3/4
stick (6 tbsp) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1
cup plus 2 tbsp well-shaken buttermilk
1/2
lb thinly sliced smoked salmon
1
bunch fresh chives, trimmed
Directions
1.
Preheat oven to 400°F.
2.
Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
3.
Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2inch deep) in top of dough.
4.
Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
5.
Make canapés with bread, softened butter, salmon, chives, and pepper to taste.
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