Contributed by (Recipe adapted from “Ruth Burkhardt’s St. Patrick’s Day recipes” at http://fp.enter.net/~rburk/stpatricksday)

Ingredients

3 C Whole-wheat flour
1 C All-purpose flour -- plus extra for working dough
1 ½ tsp Baking soda
1 ½ tsp Salt
1 C Old-fashioned oats
2 C Buttermilk or Soy milk
2 Tbs Dark molasses

Instructions

Combine whole-wheat and all-purpose flours, baking soda, and salt in large bowl. Stir in oats and make a well in the center. Combine milk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon. Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape into 2 round loaves, each about 5 inches in diameter. With sharp knife, score loaves with cross slash, cutting about 1 inch deep. Place loaves on ungreased baking sheet and bake at 425° for 15 minutes, then reduce heat and bake 25 to 30 minutes longer or until loaves are brown on top and sound hollow when tapped on the bottom. Cool at least 5 minutes on cooling rack.

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