From the Wall Street Journal, this recipe is so easy once you get the ingredients, all of which I found at Whole Foods. I wasn’t able to find the Irish Style Flour but used whole wheat. It is a dense and crunchy bread, perfect for toasting with Irish butter and jam or a poached egg.
3½ cups King Arthur Irish Style Flour or stone ground whole-wheat flour
1¾ cups all-purpose flour
1½ cups natural bran
1¼ cups steel-cut oats
4 teaspoons baking soda
2 teaspoons baking powder
4 teaspoons dark brown sugar
2 teaspoons sea salt
½ cup wheat germ
1 quart plus ½ cup buttermilk at room temperature
1. Preheat oven to 400 degrees. In a large bowl use a large spoon to mix all dry ingredients until well combined. Add buttermilk and stir until dry ingredients are evenly moist.
2. Divide dough equally between two greased loaf pans (approximately 9 or 10 inches by 5 inches).
3. Bake in middle of oven until golden and crusty, 50 minutes. Unmold and cool on a wire rack.