- 1 cup whole wheat flour
- 2 cups unbleached white flour
- 1/2 cup wheat bran
- 1/2 cup old fashioned rolled oats
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 - 2 cups buttermilk*
Preheat oven to 350°
Combine and mix dry ingredients in a large bowl.
Pour 1 1/2 cups buttermilk over the dry ingredients and mix with a large wooden spoon until moistened. If there are still dry sections of the dough, add a bit more buttermilk till all is moistened. The dough will be rough.
Place dough on floured board and shape into a circle about 8" in diameter, patting rather than kneading into shape. (Dough might be sticky, so flour your hands or wear disposable rubber gloves while working dough).
Make a cross-shaped incision in the top of the dough with the back of a long knife.
Bake on a parchment paper covered baking sheet for approximately 45 minutes. Bake time can vary between 40 and 50 minutes. Check doneness after 40 minutes. Bread is done when a tap on the bottom of the crust sounds hollow.
Let cool sufficiently to handle or to room temperature, slice thin or thick, slather with favorite spread and enjoy, or toast lightly in a toaster oven and enjoy plain.
*If you don't have buttermilk or would rather not use the commercial variety, clabber fresh milk by mixing in a teaspoon of white vinegar to 2 cups milk. Wait approximately fifteen minutes before using.