Brown Soda Bread

I made this on St Paddy's Day along with some cabbage and pasta ( a quick fill in and substitute for no potatoes).  St Paddy's day with an Italian slant.  The fact that I am posting this long after St. Paddy's day is testament to the fact that it is deliciously worth posting.  The downfall of this bread is that it gets dry the next day, but toasted that works out just fine.  Eat it up the first day- especially when it is warm.  Oh, so good.

Oh, did I mention that it's loaded with lots 'o' fiber (that's Irish for good for yah- ha).

Brown Soda Bread

Recipe from this recipe at Cooking Light

11.25 ounces whole-wheat flour (about 2 1/2 cups)
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup steel-cut oats (such as McCann's)
2 tablespoons brown sugar (I omitted this by mistake and it turned out fine- will try again with it)
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 325°. Coat a 9 x 5–inch loaf pan with cooking spray.

Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.

Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.