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.
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.
Per Serving: 266 calories; protein 11.7g; carbohydrates 42.2g; fat 7.9g; cholesterol 50.3mg; sodium 821.1mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.