Irish Brown Bread

Makes one loaf
For this recipe, I used Bob's Red Mill Stone Ground Whole Wheat Flour.  You can use any whole wheat flour, but the coarser the better for this.

1 cup flour
2 cups coarse whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into small cubes {plus more for pan}
1/4 cup old fashioned rolled oats {plus more for top of bread}
1 1/4 cup well shaken buttermilk
1 egg white, beaten

Preheat the oven to 350 degrees.  Lightly grease a cast iron skillet, or baking sheet with butter.
In a large mixing bowl, combine the flour, whole wheat flour, baking powder, baking soda & salt.  Mix together with a whisk.  Sprinkle the cubed butter over the mixture.  Using a pastry blender, cut the butter into the dry ingredients, until the mixture resembles coarse meal.  Add the oats & stir to combine.  Pour in the buttermilk & mix until a dough begins to come together.  Using your hands, knead the dough into a ball.  Transfer the loaf to the baking sheet & cut a large "X" into the top.  Brush the top with the beaten egg white & sprinkle a few pinches of rolled oats over the top.
Bake for about 40-50 minutes, or until the crust is golden brown.  You will know when it's done, if you take it out, tap on the bottom of the loaf & it sounds hollow.  Transfer to a wire rack to cool & serve with a generous helping of Irish butter.