3 1/4 cups (400 grams) whole wheat flour
1/2 cup (45 grams) rolled or traditional oats
1/4 cup (.6dl) oat bran or more oats
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons (44 grams) molasses
1 1/2 cups (355ml) buttermilk
1/3 cup (76 grams) melted butter
To top the loaf:
1 tablespoon (14 grams) butter
2 tablespoons oat bran or oats
Preheat the oven to 375°F (190°C) and butter a 9" cast iron skillet or a 9" cake pan that has 2" sides.
Combine all the dry ingredients in a large bowl (flour through baking soda) and set this bowl aside.
In a medium bowl, mix together the remaining ingredients (egg through 1/3 cup melted butter). Add this to the dry mixture and stir. It will be sticky but you don't need to add more flour and you don't not need to knead the dough.
Scoop the dough into the prepared skillet or pan.
Brush the top with the tablespoon of melted butter and using a bread knife, cut an X, about 3/4" deep, into the loaf. Sprinkle the two tablespoons of oat bran or oats over the loaf.
Bake for 20 - 25 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for about 5 minutes and then remove the bread and let it cool on a cooling rack until ready to serve. Best when served warm!