1 3/4 c. rolled oats
2 1/2 c. self-rising flour
1/2 tsp. salt
1/2 c. butter
1 tbsp. sugar
1 egg, beaten to mix
3/4 to 1 c. milk

Set oven at hot (400 degrees). Work rolled oats in a blender a little at a time until they resemble coarsely ground whole wheat flour.

Mix flour, rolled oats and salt in a bowl. Rub in butter with the fingertips until the mixture resembles crumbs. Add sugar and egg with 3/4 cup milk and work lightly to a dough, adding a little more milk if necessary. The dough should be soft and slightly sticky.

Turn dough onto a slightly floured baking sheet and pat out to a round 1 to 1 1/2 inches thick. Cut into wedges without separating them completely. (Traditionally these wedges are called farls.) Bake in heated oven for 40 to 45 minutes or until the bread sounds hollow when tapped. Five minutes before the end of baking, separate the wedges and turn them upside down to try out slightly. Serve with butter.