Irish Brown Bread

ingredients

• 2 cups whole-wheat flour
• 2 cups all-purpose flour plus additional for kneading
• 1/2 cup toasted wheat germ
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 stick (1/2 cup) cold unsalted butter, cut into 0.5 inch cubes
  1 1/3 sticks whipped butter
  1 stick hydrogenated fat
  1 stick margarine
  3/4 stick olive oil
• 2 cups well-shaken buttermilk
  2 cups yogurt
  2 cups sour cream
  2 cups water & 1/2 cup buttermilk powder
  2 cups milk & 3 1/2 teaspoons cream of tartar
  2 cups milk & 2 teaspoons vinegar/lemon juice

directions

Put oven rack in middle position and preheat oven to 400 degrees. Butter a 9- by 2 inch round cake pan.

Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (0.5 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 35 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

Cooks' notes:

Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.

Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.