From the kitchen of Phil O'Brien
Mohill, Co. Leitrim, Ireland

1 lb (4 cups) Brown Flour (whole wheat flour)
1/2 lb (2 cups) Self-Rising Flour, sifted
2 Teaspoons Bread Soda (baking soda), sifted
3 Heaping Dessertspoons (Tablespoons)Porridge Oats (old fashioned rolled oats)
3 Heaping Dessertspoons (Tablespoons) Pin Head Oatmeal (quick oats)
2 Heaping Dessertspoons (Tablespoons) Oat Bran
2 Heaping Dessertspoons (Tablespoons) Wheat Bran
1 Heaping Dessertspoon (Tablespoon) Castor (Superfine) Sugar
1 Heaping Dessertspoon (Tablespoon) Sesame Seeds.
2 oz Margarine (1/2 stick)
1 Egg & 1 Pint Buttermilk combined
Pinch of Salt

Preheat oven to 350F.

A Bain-Marie or double boiler comes in handy. The size depends on what recipe you are preparing. This Brown Soda Bread recipe calls for a larger size.

Mix all dry ingredients together. Rub in margarine with your fingertips. Add egg/buttermilk mixture and stir until it resembles thick porridge. Pour into greased 2 pound loaf pan (or square cake tin) and flatten out with fork.

Bake at 350 for 1 hour in a bain-marie (covered double boiler). Remove from bain-marie and cook in oven at 350 for 30 minutes longer or until it sounds hollow when tapped with knuckles. Remove from pan and cool on a wire rack.

Note: I did not have a bain-marie, so I covered a wire rack with foil, placed it in my electric frying pan; filled the pan with water, just to the bottom edge of the rack; placed the bread pan on the rack, put the cover on, and baked it for 1 hour with the control set at 350 (you may need to add a little more water if it evaporates).

I carefully removed the hot bread pan from the makeshift bain-marie and finished baking it in a preheated oven at 350 for 30 minutes. It worked great and the bread turned out the way it should have...delicious!