Irish Brown Bread (Wheaten Bread)
If you don't have buttermilk, mix 2 cups milk with 2 tablespoons white vinegar and let stand until curdled, about 5 minutes.
This recipe is very forgiving; you can play with the amounts of the ingredients. I often forget some of the wet ingredients and add them to the batter later. I use a scale since I find it's much faster.
Wrap loaf in a damp tea towel as it's cooling if you want the crust to be a little softer.