1 2/3 cups all-purpose flour 400 mL
2 cups whole wheat flour 500 mL
2/3 cup quick oats 150 mL
1/4 cup natural wheat bran 50 mL
1/4 cup sugar 50 mL
2 tsp baking soda 10 mL
1/2 tsp salt 2 mL
2 cups 1% buttermilk 500 mL
1 tbsp 1% buttermilk 15 mL
2 tbsp quick oats 30 mL
MIx dry ingredients together in a large bowl (except 2 tbsp [30 mL] oats). Add 2 cups (500 mL) buttermilk. Stir lightly with a fork just until moistened. Gather into a ball. Place onto a floured board. Using a spatula, gently rotate so that all sides are coated with flour and are no longer sticky. Transfer to a cookie sheet coated with cooking spray. Pat into a 10" (25 cm) circle. Score into 16 wedges with a knife. Brush top with remaining buttermilk. Sprinkle with remaining oats.
Bake for 45 to 50 minutes at 350°F (180°C) or until golden brown. Remove from oven. Place on a cooling rack. Cover bread with lightly dampened cloth and cool for 10 to 15 minutes before eat