1 c. all-purpose flour, unsifted
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tbsp. butter
2 c. whole-wheat flour (stone ground if possible)
1/4 c. rolled oats
1 1/2 c. buttermilk

Combine all-purpose flour, sugar, baking powder, soda and salt. Cut in butter until it is in very small particles. Stir in whole-wheat flour and rolled oats well. Make well in center; add buttermilk. Stir lightly but thoroughly until all flour is moistened. Turn out onto lightly floured board; knead 5 times. Gather into ball: place on lightly greased cookie sheet. Pat into 7 inch circle. Using sharp knife, make large cross on top of loaf to allow for expansion. Bake at 375 degrees for 40 minutes, until loaf is browned and sounds hollow when tapped. Remove from oven; place on rack. Brush with melted butter. Allow to cool before serving. Makes 1 loaf, 7 inches in diameter.

VARIATION: Yellow-meal bread: Use 1 1/2 cups all-purpose flour and 1 1/2 cups finely ground cornmeal in place of flour and whole-wheat flour in recipe. Omit rolled oats. Mix as listed in above recipe.