I sort of abandoned my brown bread quest and in honor of HHS high holiday, recently restarted the trials. On Saturday, I tested this recipe I got from last Sunday’s Boston Globe.
The big thing is soaking steel cut or pinhead oats in buttermilk, 1.5 cups of each.
Then it’s all purpose and oat flours, baking soda, butter, a little salt.
Really have to let it cool before slicing or it will crumble, but nice mild taste with a little chewiness.
Not perfect, but better than last batch!