Irish Brown Bread

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ tablespoons butter

2 cups whole wheat flour

¼ cup quick-cooking oatmeal

1 ½ cups nonfat plain yogurt

1 teaspoon milk, or more as needed

Preheat the oven to 375 degrees F (190 degrees C).

Lightly grease a baking sheet.

Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.

Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.

Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.

Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.

Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.

Place the dough in the center of the prepared baking sheet; cut a large X in the top of the loaf.

Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.