Brown Bread is served all day in Ireland. Toasted for breakfast, with a bowl of soup for lunch, and in the dinner bread basket. This recipe, from Márie of Tipperary who makes it weekly, uses oats, flour, and buttermilk, and is simplified from the more traditional, labor-intensive way, for the modern Irish household. You will need to bring a loaf pan, a mixing spoon, a medium mixing bowl, and an apron. You will leave with a loaf to bake.

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