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this favorite recipe with his friends in Rappahannock.
His daughter-in-law Susan says the Colonel’s favorite Irish brown bread is served with every meal in Ireland. She relayed his instructions:
In a large bowl mix 4 cups of whole wheat flour (preferably stone ground), 2 cups all-purpose flour, V4 cup rolled oats (NOT INSTANT), 1V4 teaspoon salt and lVfe teaspoon baking soda.
Make a well in the center and add enough buttermilk to make a soft dough (2V4-3 cups). Form it into a ball. (Sweet milk can be soured by taking two tablespoons of milk from a full cup and substituting two tablespoons of vinegar or lemon juice. That mixture should be allowed to stand for approximately 10 minutes before being used.)
Now with floured hands, shape the bread into a circle on a greased baking sheet. It must be between lVfc-2 inches high. Then with a floured knife or razor, cut a cross about V* inch deep into the top of the dough. This helps the bread to rise and later allows the loaves to be broken into far Is for serving. That’s what an American would call a quarter-loaf.
The bread is baked in a pre-heated 426 degree oven for 25 minutes. Reduce the heat to 360 degrees, then bake for 16 minutes more.
It is very important to let the bread cool for at least five hours before serving, Susan says. If the crust is too hard, wrap the loaf in a damp cloth while it cools.
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