Irish Brown Bread

The pandemic says (to us all), "Show me what you're made of," and I never thought about what I was made of, but whatever I am made of recalled from seventh-grade home economics class how to substitute for a cup of buttermilk 1/2 cup of evaporated milk and almost 1/2 cup of water, leaving just enough room in the cup for a tablespoon of lemon juice, to sour the milk. This solved the problem of the buttermilk required to make an Irish brown bread.

Could have blended evaporated milk, water, and a spoonful of plain yogurt; that works too, but I am hoarding my last cup of yogurt, unopened; the grocery stores are not taking online orders because they're overrun with orders and can't be sure what will be available. Friend ordered chicken breasts and the in-store shopper said she could have turkey tails, would she like to substitute turkey tails? That's what they had.

I made the Irish brown bread (a quickbread, a "soda bread") because that specialty coarse-ground flour is what I had. It was Irish brown bread or no bread. The recipe made a 10 to 12-inch loaf, too big for one person. Elementary-school math helped me halve the recipe and figure roughly how much less baking time the half-a-loaf needed. It wouldn't be one-half the time, because baking doesn't work that way. How do I know baking doesn't work that way? It's part of what I'm made of.