IRISH SODA BREAD 2 1/4 - 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon double-acting baking powder 2 teaspoons salt 2 cups whole-wheat flour 1 cup old-fashioned rolled oats & a bit more to sprinkle on top 1 tablespoon caraway seeds (optional: 1 cup raisins or currants, rinsed in hot water & patted dry) 2 cups buttermilk 1 large egg, beaten lightly Into a large bowl, sift together 2 1/4 cups of all-purpose flour with the baking soda, baking powder, and salt. Stir in the whole-wheat flour and 1 cup oats, plus caraway seeds and raisins. Add the buttermilk and egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, adding in as much of the remaining 1/4 cup of all-purpose flour as necessary to form a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with additional oats, dust them with flour, and bake in the middle of a preheated 350° oven for 30-35 minutes, or until they are lightly browned. Cool on a rack before eating. I mean it! Cool first, then eat! (Add Irish butter, lashing of jam, smoked salmon, or other toppings as desired.) 
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I was excited this morning to find the narrator of my Roll of the Dice audiobooks, Amy Rubinate, interviewed at the fabulous romance audio site, Audiogals. Head over there to find out more about Amy and her intriguing new audiobook production company. There are giveaways for free audios, too! You can hear samples of Amy's narration of Rocket Man and Ready to Roll on those titles' pages here. And buy them at Audible. PS - Retreat to Love will be available in audio someday, too! I haven't started that process yet.
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