|1 1/2 cup||all-purpose flour|
|1 1/4 cup||whole wheat flour|
|3/4 cup||quick oats|
|2 tsp||baking soda|
|1/3 cup||walnuts — chopped|
|1 cup||vegan buttermilk|
|3/4 cup||coconut cream|
|2||agave or maple syrup|
|coarse salt and extra walnuts, to garnish|
Preheat oven to 210 degrees Celcius. In a large bowl, mix flours, oats, wheat germ, baking soda, chopped walnuts, and salt.
Whisk together buttermilk, coconut cream and honey. Add to flour mixture; stir to combine until soft dough forms.
Turn dough out onto floured surface. Shape into a round loaf. Sprinkle on some coarse salt and extra walnuts. Place the loaf on parchment paper in a cast iron pot with the lid on; bake 10 minutes.
Reduce temperature to 200 degrees Celsius and continue to bake for 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes before slicing.