Brown Bread Recipe
4 cups Whole wheat flour (coursely ground)
2 cups White flour
2 tsp Salt
1 1/2 tsp of Bread Soda (substitute baking soda)
2 cups Buttermilk (substitute sour milk)
2 tbs Butter
1 tbs Rolled Oats
Preheat oven to 425 degrees.
In a large bowl, mix the two flours.
Cut in the butter with your fingers.
Add salt and bread soda.
Push flour mixture up the edges of the bowl to create a well.
Gradually add the buttermilk, mixing it into the flour with a wooden spoon (you will need to use your judgement on how much milk to add – the dough should be soft and hold together, but not be sticky).
Place mixture on a lightly floured surface and knead lightly into a round, flat loaf (about 2 inches high).
Sprinkle top with rolled oats. Lightly press oats into bread if necessary.
Place on a baking sheet (or place in a Dutch Oven or Baker). Cut a cross along the top of the loaf with a sharp knife, about a 1/2 inch deep.
Bake for 25 minutes (if using a Dutch Oven or Baker, bake covered).
Reduce heat to 350 degrees and bake for about another 15 minutes.
To check if the loaf is done, hold the loaf on its side and “thump” the bottom, if the bottom is solid and the loaf sounds hollow, the bread is done.
To serve, allow to cool and cut in half, then cut in half again (resulting in a pie-shaped quarter, then cut into slices. Serve with butter, jam or marmalade. Brown bread is great toasted. This bread does not keep well, so it is best served within 24 hours