irish brown bread

2 1/2 cups whole wheat flour
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon sugar
2 1/2 cups buttermilk

1. Heat the oven to 400°. Combine everything but the buttermilk in a large bowl and stir the ingredients with your hands. Make a well in the mixture and pour in 1 1/2 cups of the buttermilk.
2. Continue mixing with your hands, adding the remaining cup of buttermilk as you combine the ingredients. The resulting dough will be wet and very sticky.
3. Dust your hands with flour, shape the dough into a ball* or enlongated ball, and place it on a floured cookie sheet (I use a baking stone). With a knife, score a deep X (or two, one at each end, if doing the "long" version) in the top of the ball, widening it with the sides of the blade as you cut.
4. Bake the bread until it's golden brown, about 50 minutes. Transfer it to a wire rack and let it cool for at least 10 minutes before slicing. Makes a crusty, dense loaf about 7 inches in diameter.

Source: Family Fun Magazine

This recipe is great because the amounts are not critical, and I often end up "making" my own buttermilk, using 1 cup of whole milk and adding 1 Tablespoon of lemon juice (so for this recipe 2.5 cups milk and 2.5 T lemon juice).
*Because they cook quicker, I sometimes divide the mixed dough and form two oblong loaves. They cook in about 35-40 mins.
BOOKISH - Served at The Unbearable Lightness of Being meeting.