3 c. unbleached all-purpose flour
2 c. rolled oats
3 tbsp. butter
1 1/2 tsp. baking soda
1 tsp. salt
About 2 c. buttermilk

Preheat oven to 425 degrees F. In a large mixing bowl or bread bowl, combine the flour and oats. Work in 2 tablespoons of the butter until mealy. Stir in the baking soda, salt and some of the buttermilk, using a little more or a little less of the buttermilk as required to make a soft, manageable dough that is not sticky.

Turn onto a floured surface. Knead lightly and form into a ball; flatten dough on a lightly floured cookie sheet, making a circle 1 1/2 inches thick. Using a floured knife, make a cross 1/4 inch deep on top of the loaf. Bake 425 degrees F. for 30 minutes, then reduce setting to 325 degrees F. Bake until browned. Remove from oven and brush top with remaining butter.