1/2 c. brown sugar, packed
1 c. rolled oats
2 c. whole wheat flour
1 tsp. salt
2 1/2 c. buttermilk
1/2 c. softened butter
1 c. rye flour
2 c. all-purpose flour
4 tsp. baking soda

May substitute same amount of regular milk with 2 1/2 tablespoons vinegar.

Preheat oven 350 degrees.

In large bowl cream together brown and sugar and butter.

Mix oats and all flours, baking soda and salt in a separate bowl. Add to the creamed mixture, blending in the buttermilk a little at a time. Mix until well blended.

Divide the mixture between two 9x5 inch loaf pans (greased) and smooth batter on top.

Bake 45 minutes - 1 hour, until toothpick inserted in center comes out clean. Turn out of pans and cool on wire rack.