Irish Brown Bread (aka blobby bread)

by Carla Tuhacek

2 cups all purpose flour
3/4 cup whole wheat flour
3/4 cup quick oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1 3/4 cup buttermilk (or regular milk mixed with 3 tsp vinegar)
2 TB honey

Heat oven to 425. Coat a large baking sheet with cooking spray.

In a large bowl mix flours, oats, wheat germ, baking soda and salt.

Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.

Divide in half and make 2 blobs/round loaves on prepared baking sheet. It will be sloppy. (You can sprinkle some oats on top to be fancy)

Bake 10 minutes at 425. Then reduce temp to 400 and continue baking 10 minutes longer or until bread sounds hollow when tapped.

You are supposed to cool for 10 minutes, but I recommend cutting it hot and dipping in soup or buttering and eating asap.