Came back from Ireland craving this! This is what I came up with after a ton of Internet research and some playing around. Serve with Irish butter.

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with cornmeal.

  • Whisk whole wheat flour, oat bran, whole wheat pastry flour, oats, wheat germ, baking soda, salt, baking powder, and brown sugar together in a large bowl.

  • Whisk buttermilk, eggs, olive oil, and molasses together in a separate bowl. Add most of the buttermilk mixture to the flour mixture; mix with a spoon. Continue adding buttermilk mixture until batter is the consistency of oatmeal.

  • Pour batter into the prepared loaf pan. Brush any of the remaining buttermilk mixture over the loaf.

  • Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 1 hour. Invert onto a wire rack to cool.

Cook's Notes:

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.

Nutrition Facts

265.77 calories; 11.7 g protein; 42.23 g carbohydrates; 6.63 g dietary-fiber; 4.27 g sugars; 7.9 g fat; 1.9 g saturated-fat; 50.29 mg cholesterol; 95.56 IU vitamin-a-iu; 4.59 mg niacin-equivalents; 0.21 mg vitamin-b6; 0.61 mg vitamin-c; 38.83 mcg folate; 133.06 mg calcium; 2.66 mg iron; 76.74 mg magnesium; 333.61 mg potassium; 821.06 mg sodium; 0.33 mg thiamin; 71.08 calories-from-fat; 58 percent-of-calories-from-carbs; 24 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 5 percent-of-calories-from-sat-fat