Brown Bread with Smoked Salmon Adapted from Matt Murphy's Pub   From Every Day with Rachael Ray March 2007 SIX SERVINGS Prep Time: 20 min Bake Time: 2 hr 2 1/2 cups all-purpose flour, plus more for sprinkling 2 1/2 cups whole wheat flour 2 1/2 cups oat bran 1/2 tablespoon baking soda 1 tablespoon coarse salt 1 1/2 quarts buttermilk Butter and capers, for serving 1 pound smoked salmon, thinly sliced 1. Preheat the oven to 375°. In a large bowl, combine the flours, oat bran, baking soda and salt. Add 1 quart buttermilk and stir with a wooden spoon. Stir in more buttermilk (about 1 cup), stopping when the dough holds its shape and is wet and sticky but not runny. 2. Divide the dough into two balls, place on a floured baking sheet and sprinkle flour on top. Using a sharp knife, score the tops of the loaves with an "X." Bake for 1 hour, then rotate the pan and bake until the loaves are cooked through, about 50 minutes. If the crust is too hard and crunchy, cover the bread with a damp kitchen towel as it cools. 3. Slice and serve with butter, capers and smoked salmon.

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