Preheat oven to 425 degrees.
Mix together milk and vinegar. Let sit for 5 min.
Omit step two if using buttermilk
Mix together dry ingredients and set aside.
Add molasses to milk mixture and mix well.
Pour wet ingredients into dry and mix together until incorporated. If there is too much liquid, let sit for a few minutes until the oatmeal absorbs some of the moisture.
Turn brown bread mix onto a floured surface and add flour until dough is no longer sticky and can be easily handled.
Shape into a flat ball, or disc and place on parchment-lined baking sheet. Press some oatmeal into the top of dough if desired.
Bake for 10 minutes at 425, then reduce heat to 400 and bake for another 15-25 minutes, or until the dough sounds hollow when you knock on the top. The baking time will vary based on the shape of your loaf (more time for a rounder shape; less time for more disc-shaped).
Serve warm or cold. Goes great with softened butter or preserves!
If using buttermilk, make sure to use 2 cups because 1 + 2/3 is not enough liquid since buttermilk is thicker than regular or vegan milk.
Vegan milk can totally be used! Just add vinegar and let it do the magic like regular milk! Almond milk works perfectly.
Buckwheat flour can be exchanged for other dense fibrous flour. You can also grind up other grains like bulgar and use in exchange.