If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour:

1 3/4 c all purpose flour
1 3/4 c whole wheat flour
3 T toasted wheat bran (you can get this at the Co-op in Bozeman)
3 T toasted wheat germ (you can get this at the Co-op in Bozeman)
2 T old-fashioned oats (sometimes I use 3T)
2 T packed dark brown sugar
1 t baking soda
1/2 t salt
2 T (1/4 stick) of chilled unsalted butter, cut into pieces
2 c buttermilk

Preheat the oven to 425 degrees.  Butter a 9x5x3-inch loaf pan.  Combine the first 8 ingredients in a large bowl; mix well.  Add the butter; rub the butter into the flour mixture with your fingertips until the mixture resembles fine meal.  (Takes about 5 minutes.)  Stir in enough buttermilk to form a soft dough.  Transfer the dough to the prepared loaf pan.

Bake until the bread is dark brown and a tester inserted into the center comes out clean, about 40 minutes.  Turn the bread out of the pan and cool right side up on a rack. 

The bread freezes well when wrapped in cellophane and then aluminum foil. 

Submitted by Debra McNeill

This is Joelene Young's recipe for Communion Bread that we use every Easter season.  It's easy to make and pretty yummy!

Prep time:  1.5 hours
Cook time:  20 minutes

Ingredients
1 1/4 c warm water
3 T honey
2 pkgs active dry yeast (2 T)
1 1/2 T butter, softened
1 1/2 T dry milk
1 t salt
1 1/2 c whole wheat flour
1 1/2 c white flour (just use 1 c for mixing into the dough)

Directions:
In a large mixing bowl, mix water, honey, and yeast.  Let yeast proof for 5-10 minutes.  Add butter, dry milk and salt.
Mix whole wheat flour with 1 cup of white flour;  add flour to wet ingredients to form a soft dough. 
Knead adding remaining white flour as needed.
Knead 7-10 minutes, until dough springs back when pressed.
Place in a lightly greased bowl, cover and let rise in a warm place until  doubled in size (about 1 hour).
Preheat oven to 350 degrees.
Punch down the dough and roll out to about 1/4" thickness.
Cut into 3" to 4" rounds, place on greased baking sheets, and score a cross on the tops of the loaves with the back of a butter knife.
Let rise 15-20 minutes, then bake for 10-12 minutes until lightly browned.  Don't overbake.
Cool on racks and place in zip-loc bags.