Irish Brown Soda Bread

• 3 1/4 c. whole wheat flour (preferably stone ground)
• 1 1/4 c. all-purpose flour
• 2 tsp. salt
• 1 1/2 tsp. baking soda
• 1/2 c. less 1 Tbsp. quick cooking or regular oats (not instant)
• about 2 1/2 c. buttermilk or sour milk (see note)

1. Sift the flours, salt and baking soda together into a large bowl.
2. Stir in the oats.
3. Make a well in the center; pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough.
4. If it seems too dry, add a few more tablespoons buttermilk.
5. Turn the dough out onto a lightly floured surface and form it into a large, rounded disk, about 8-inches in diameter and with a sharp knife, cut a deep cross through the dough, cutting the disk almost into quarters. On a buttered baking sheet, bake the bread in the middle of a preheated 425u0b0 oven for 15 minutes, then reduce the oven temperature to 350u0b0 and bake 20 to 25 minutes more, or until the bread is crusty and richly browned.
6. Let it cool on a rack. Yields 1 large loaf.

whole wheat flour, flour, salt, baking soda, quick cooking, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171979 (may not work)