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- Irish Brown Soda and Oats Bread - Adapted From Chef Patti Jackson From a Gastropub Called The Chophouse via Edible Manhattan, October 2012
- 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour
- 2 cups stone-ground whole wheat flour (make sure your flour is fresh - it makes a difference!)
- 2 cups rolled oats (larger flakes, if available)
- 1 teaspoon salt
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
- 1 tablespoon baking soda
- 2 tablespoons boiling water
View Full Recipe at Pots and Pins
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