We were wowed by this recipe. It was well worth the effort to find the wheat bran and wheat germ for the recipe.
This is the only recipe that I have found that comes close to the bread we had when traveling in Ireland.
Needless to say, be sure to use fresh flour and baking powder, and it is best to weigh the flour or to air-fluff your flour before measuring it out into cups, so that you don't get a heavy dough.
Irish Brown Soda Bread
(Cook's Illustrated March-April 2018)
Makes one 8 inch loaf
2 cups (11 ounces) whole wheat flour
1 cup (5 ounces) all-purpose flour
1 cup wheat bran
1/4 cup wheat germ
2 t. sugar
1.5 t. baking powder
1.5 t. baking soda
1 t. salt
2 cups buttermilk
Preheat the oven to 375 degrees.
Lightly grease an 8 inch round (I used a square) cake pan.
(You can skip this step)Transfer the dough to counter and gently shape into a 6 inch round (surface will be craggy. Tom said mine looked like a mountain range.)