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.
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.
Per Serving: 266 calories;7.9 g fat;
42.2 g carbohydrates;
11.7 g protein;
50 mg cholesterol;
821 mg sodium.