Hibernian Brown Bread
3 cups whole wheat flour
1 cup unbleach all-purpose flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1 large egg
1/2cup unsalted butter, melted
Preheat oven to 400F. Grease an 8-inch round pan
Whisk together the flours, oats, baking powder, baking soda and salt in a large mixing bowl. Beat together the buttermilk, egg and melted butter in large measuring cup. Make a well in the dry ingredients and add the liquid. Stir just until all the ingredients are evenly moistened. Turn the dough out onto a floured surface and knead three or four times. Form the dough into a ball, place it in the prepared pan, and cut a cross an inch deep into the top.
Bake at 400F for 10 minutes, reduce the oven temperature to 375F and bake until the bread sounds hollow when you tap the base and the top begins to brown, 30 to 40 minutes more. Remove from the oven and transfer the bread to a rack to cool. Drape the warm bread with a clean kitchen towel to keep it soft until you're ready to eat
Pairs Well With
This is a nice quick bread to have with soups or salads. A good sours of whole grain. It is from King Arthur Flour Whole Grain Baking.