3 cups all-purpose flour
1 1/2 cups whole-wheat flour
1/2 cup quick cooking Irish oatmeal
1/3 cup steel-cut Irish oatmeal
1/3 cup granulated sugar
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons (3/4 stick) butter or margarine, cut into small pieces
2 1/4 cups buttermilk
1 tablespoon quick cooking Irish oatmeal, for sprinkling over top of bread dough
Preheat oven to 425 degrees F (220 C). Lightly dust baking sheet with flour.
Whisk first 7 ingredients in large bowl to blend. Using a pastry cutter or your fingertips, work in butter until mixture resembles coarse crumbs. Form well in center. Using a wooden spoon, gradually stir in buttermilk. Turn dough onto lightly floured surface and knead to form dough, about 1 minute.
Shape dough into ball. Place dough in center of prepared baking sheet. Flatten dough into 1 1/2 inches thick disk. Dip a large sharp knife in flour, and cut cross halfway through center of dough so that it will easily break into quarters when baked. Sprinkle 1 tablespoon quick cooking oatmeal over top.
Bake until bread is nicely browned and skewer inserted into center comes out clean, about 30 minutes (check after 20 minutes, and if browning too quickly, reduce heat to 350 degrees F).
Makes 1 loaf, 16 slices approximately.
Date: March 9, 2002