St. Brigid's Oatcakes (serves 4)
2 cups uncooked, old-fashioned rolled oats (not instant)
1 1/4 cups buttermilk
2 1/2 cups sifted bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Vegetable oil spray

A day ahead, combine the oats and buttermilk in a small bowl. Blend thoroughly, cover and refrigerate overnight.

The next day, preheat the oven to 350 degrees F. Remove the oat mixture from the refrigerator.

Combine the bread flour, baking soda, baking powder, and salt in a large bowl. Slowly add the oat mixture and stir with a wooden spoon 20 to 30 times, or until you have a smooth dough.

Grease a baking sheet with the oil spray.

Turn the dough onto the baking sheet, and use your hands to form a round, cake-shaped loaf about 1-inch thick. Use a sharp knife or pizza cutter to cut the dough into 4 quarters. Move the quarters apart slightly, but keep them in the original round shape.

Bake until the cakes are light golden brown and firm to the touch, 30 to 35 minutes.

Cool slightly on a rack, and serve with butter and jam or preserves. Makes 1 loaf (in quarters).

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