- 2 + 1/3 cups of whole wheat flour
- 1 cup of regular old white flour
- 1/3 cup of old-fashioned oats
- 2 tablespoons of oatbran
- 2 tablespoons of wheatgerm (or ground flaxseed if you prefer)
- 2 teaspoons of brown sugar
- 1 + 1/2 teaspoons of sea salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 + 1/2 cups of buttermilk
- 3 tablespoons of unsalted butter, melted (can substitute canola oil)
Preheat the oven to 400 degrees. Grease a cookie sheet (or cast iron kettle with a lid). Mix together all the dry ingredients. With a fork, stir in the buttermilk and butter. Knead the bread in a bowl until mixed and relatively smooth--if the dough is too dry, add a little more buttermilk.
Divide dough into two equal sized balls. Place them on the cookie sheet, smoosh the ball slightly with the flat of your hand, then cut a cross-hatch in the top of each (to allow the bread to expand as it bakes). Bake for 30-35 minutes.
Once done, the Irish like to brush the top wiht a bit of milk and wrap the loaf in a teatowel to store it--of course this assumes you will eat it all in 2-3 days (which is not hard to do due to its yumminess and relatively modest size). I usually freeze one of the two loaves for instant brown bread at a later date.
Do enjoy it with some fantastic jam and european style butter if you can find any. I am partial to apricot or bumbleberry jams.