A variation of traditional Irish Soda Bread with molasses and oats. Goes well with butter and jam for breakfast or snack, or alongside a soup or main meal.
Preheat oven to 375 degrees F / 190 degrees C. Sprinkle a baking sheet with a tablespoon of oatmeal and set sheet aside.
In medium-siced mixing bowl, stir together all purpose flour, oats, whole wheat flour, salt and baking soda.
In separate bowl, beat milk, molasses and oil. Add to the flour mixture and stir until a smooth ball forms.
Place dough on prepared sheet and flatten to make a round loaf a few inches thick. Cut a cross on the top of the loaf before baking.
Bake for 35-40 minutes, or until bread is browned and does not stick to baking sheet. The bottom of the bread should sound hollow when tapped. (If you are not sure, stick a toothpick into the center of the loaf - it should not feel gummy or sticky when you remove it if the bread is ready.) The top of the loaf should be somewhat crusty.
Remove bread from oven and wrap in a clean tea towel. Place on a cooling rack to cool completely before cutting. (Cooling is important as cutting too soon can create a gummy texture in the bread slices.)
If the dough is too soft to shape into a ball, add a few tablespoons of oatmeal until it is easier to handle.
If you want a lighter bread, you can increase the all purpose flour and decrease the amount of whole wheat flour.