Brown Soda Bread

• 2 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup old-fashioned (rolled) oats, divided
• 1 tablespoon caraway seeds
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into cubes
• 1 pint (2 cups) buttermilk

1. Preheat oven to 425u0b0 F and position a rack in the middle. Grease a baking sheet, or line with parchment paper.
2. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, 3 tbsp rolled oats, caraway seeds, baking soda, and salt. Add butter and use a pastry cutter, a pair of forks, or your fingertips to mix the butter into the dry ingredients until it's completely incorporated and crumbly. Add buttermilk and mix just until a sticky dough comes together-if necessary, knead the last of the flour in with your hands.
3. Turn the dough out onto the baking sheet, and use lightly damp hands to form it into a round. Use a sharp knife to cut an X in the top of the loaf. Sprinkle the remaining 1 tbsp rolled oats over the top of the loaf, and lightly press the oats into the dough. Bake for 40-45 minutes, or until the bread is golden on top and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 10-15 minutes before transferring to a cutting board.
4. Slice the bread and serve warm; once it's cooled, toast slices before serving. Leftover bread can be wrapped in plastic wrap, then in aluminum foil, and frozen for up to 3 months. You can toast slices of this bread straight from the freezer!

whole wheat flour, flour, oldfashioned, caraway seeds, baking soda, salt, cold unsalted butter, buttermilk

Taken from food52.com/recipes/28235-brown-soda-bread (may not work)