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.)