Irish Brown Bread

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soda_bread_sm.jpgThis hearty, rustic quick bread is my go-to when I want bread and only have an hour. It is only slightly sweet and so goes very well with all sorts of dishes. Best served warm & crunchy with butter and homemade jam.

1  cup  all-purpose flour
2  tablespoons  sugar
1  teaspoon  baking powder
1  teaspoon  baking soda
1/2  teaspoon  salt
1 1/2  tablespoons  cold butter or margarine
2  cups  whole-wheat flour
1/4  cup  regular or quick-cooking rolled oats
1 1/2  cups  plain nonfat yogurt or buttermilk
In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.
Bake in a 375° oven until well browned, about 40 minutes - do not underbake! Cool on a rack. Serve warm or cool.

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