Brown Bread

From The Ethnomusicologists’ Cookbook, 2006, ed. by Sean Williams

2 c. whole oats

2 c. buttermilk

1 t. baking soda

2-1/2 c. wholemeal (or whole wheat) flour


Soak 2 c. whole oats in 2 c. buttermilk overnight. The next morning, mix 1 t. salt and 1 t. baking soda with 2-1/2 c, wholemeal flour. Shape into a round loaf in the middle of a non-sticking baking sheet (coat lightly with butter if necessary) and cut a cross in the bread right through it, keeping the shape intact. Bake at 350° for 60 minutes. Cut into slices and slather with butter.