Irish Brown Bread (No Yeast Bread)

Legend has it that the different Irish counties vied to see whose brown bread was the best. The secret lies in the flour, so buy the best flour you can get. This was Leanne's favorite. Great with stews and soups. Remember visiting this Abbey All-Girl's School?

• 1/2 cup all-purpose flour
• 2 1/2 cups whole wheat flour
• 1 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1 3/4 cups buttermilk

Directions:

Preheat oven to 400°F.

In a large bowl, combine both flours, bran, baking soda, baking powder, sugar and salt.

In a separate bowl, mix together egg, oil, and buttermilk.

Make well in the center of flour. Using a fork, gradually mix in liquid ingredients. When the dough leaves the sides of the bowl and can be shaped into a loaf, turn onto a lightly floured surface. Knead lightly for about 5 minutes.

Divide ball in half. Put each half into lightly greased 8 inch round pan. Cut an X across whole top of dough with a sharp knife.

Bake in preheated 400°F oven for 30 minutes until crust is light golden brown, and loaf sounds hollow when rapped with the knuckles. Cool on wire rack.

Yield: 2 small loaves