This moist, crisp-crusted bread is served with every meal in Ireland. Since we don't have the same coarse ground Irish flour used in the bread, we can improvise with oats to give the characteristic texture.
In a large bowl, mix the flour, oats, salt, and soda. Make a well in the center; add enough buttermilk to make soft dough. Form in a ball. On a greased baking sheet with floured hands, flatten dough into circle 1 ½ to 2 inches high. With floured knife cut cross 3 /4 inch deep in center. Bake in a preheated 425 degree oven for 25 minutes; reduce heat to 350 and then bake for an additional 15 minutes. Let cool on rack at least 5 hours to allow bread to set. Note: If crust seems too hard, wrap bread in damp cloth while it cools.