Courtesy Baltimore Sun.......


Prep: 10 minutes
Cook: 55 minutes
Makes: 1 large round loaf, 20 servings

You may use whole milk instead of buttermilk, but you will need to
substitute baking powder for the baking soda.

3 cups whole wheat flour

2 cups all-purpose flour

1 tablespoon brown sugar

2 1/2> teaspoons baking soda

1 1/2 teaspoons salt

1 to 1 1/4> cups buttermilk

2 tablespoons shortening or butter, melted

1/3 cup rolled oats

Heat oven to 450 degrees. Sift dry ingredients together into a large bowl,
except for the oats. Combine 1 cup of the buttermilk and the shortening in
a bowl; stir into dry ingredients, mixing slowly to make a thick dough.
Add more of the buttermilk, if needed. Add oats; mix until just combined.

Knead dough briefly on a floured surface; form into a round shape.
Transfer to a greased baking sheet. Make a cross on the top with the wrong
edge of a knife. Bake 10 minutes. Reduce oven temperature to 375 degrees.
Bake until brown and firm, about 45 minutes.

Nutrition information: Per serving: 131 calories, 12% of calories from
fat, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 25 g carbohydrates, 4 g
protein, 346 mg sodium, 3 g fiber

--
Peter Lucas
Brisbane
Australia

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