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