Breakfast: Molasses and Oat Soda Bread

Ingredients

Yellow cornmeal
1 1/4 cups buttermilk
1/4 cup mild-flavored (light) molasses
2 tablespoons vegetable oil
1 1/2 cups old-fashioned oats
3 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raisins

Instructions

Preheat oven to 400 °F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
Bake loaves 20 minutes. Reduce heat to 375 °F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)