Brown Soda Bread

• Cooking spray 
• 11.25 ounces whole-wheat flour (about 2 1/2 cups) 
• 2.25 ounces all-purpose flour (about 1/2 cup) 
• 1/2 cup steel-cut oats (such as McCann's)
• 2 tablespoons brown sugar
• 1 tablespoon wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1 large egg, lightly beaten 

Preheat oven to 325°.

Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.

Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.

Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.

Serves 12; 160 calories.

VERDICT:  A little crumbly for sandwiches, but nice toasted.  My loaf pan is smaller than indicated, so I left a little dough out and cooked it a little longer and it turned out fine, albeit with a weird hump on one side.  Keep.