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Irish Brown Bread

From: canadianliving.com

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats, (not instant)
1/4 cup wheat germ
1-1/2 tsp baking soda
1-1/2 tsp caraway seeds
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup buttermilk
2 tbsp cooking or fancy molasses


Grease 9- x 5-inch (2 L) loaf pan; set aside. In large bowl, whisk together all-purpose and whole wheat flours, oats, wheat germ, baking soda, caraway seeds and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. In separate bowl, whisk buttermilk with molasses; stir into flour mixture to make soft dough.

Turn out onto lightly floured surface; knead lightly about 10 times. Shape into 8-inch (20 cm) long oval; dust top with flour. With serrated knife, cut shallow slash lengthwise down centre; transfer to prepared pan.

Bake in centre of 375°F (190°C) oven until loaf sounds hollow when tapped on bottom, about 45 minutes. Let cool in pan on rack for 5 minutes. Turn out onto rack; let cool completely before slicing. (Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.)