- 1 3/4 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 tablespoons cooking oil
- rolled oats
I have many places that I would love to visit on my bucket list. Ireland, one of my top choices. As I was browsing through a Country Gardens magazine from Spring of 2007, I came across an article by George Hendrix, Folklore with Flair. The article was about Catherine Fulvino and her Ballyknocken Inn and Cookery School which is located in the County Wicklow, Ireland. Can I tell you, this Inn has moved to the very top of my bucket list? Ireland, Inn, and a cooking school in the countryside, oh my goodness. The article also includes seven beautiful recipe’s by Ms. Fulvino. I can’t wait to try each and every one of them. This delicious Brown Bread recipe was passed on to her from her Mother. I know it must hold a special place in her heart.
If you are interested and can’t find the magazine, the website for the Inn and cookery school is www.the cookeryschool.ie or e-mail firstname.lastname@example.org. Maybe one day after I retire, I can plan a group trip for us, what do you think?
- Preheat oven to 425 degrees.
- Stir together the whole wheat flour, all-purpose flour, baking soda, and salt in a large mixing bowl with a whisk.
- Add the buttermilk and cooking oil. Mix well.
- Lightly grease a 9X5X3 inch loaf pan; pour batter into this pan.
- Sprinkle top with rolled oats.
- Bake 45 minutes or until the loaf sounds hollow when tapped and the bread is easily removed from the pan.
- Cool on wire rack.