Instructions: Lightly dust surface of cookie sheet with flour.

In large bowl, stir together flours, both kinds of oatmeal, baking soda and sugar. Using pastry cutter or fingers, work in butter until it resembles coarse crumbs. Make well in center and with wooden spoon gradually stir in buttermilk until dough is soft but manageable.

Turn dough out onto lightly floured board and knead about 1 minute. Shape dough into ball and place in center of prepared baking sheet. Flatten dough into circle about 1 1/2 inches thick. With sharp knife that has been dipped in flour, make a cross through center of bread so that it will easily break into quarters when baked (do not cut all the way through). Sprinkle a little regular oatmeal over top.

Preheat oven to 425 degrees. Bake 30 to 35 minutes (check after 20 minutes and, if browning too quickly, reduce heat to 350 degrees) until nicely browned and skewer inserted into center comes out clean.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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