Authentic Irish Brown Bread

A staple in homes all over Ireland,
this hearty round wheat bread is a snap to make.
It's typically cut into wedges and served
with jam for the morning meal. Don't forget
to cut an X into the top of the dough.

Ingredients:
2 cups whole-wheat (wholemeal) flour
1 1/2 cups all-purpose (plain) flour,
plus extra for kneading and dusting
1/2 cup wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1/4 teaspoon salt
2 cups low-fat buttermilk
1 egg, lightly beaten

Directions:
Preheat the oven to 400 degres F.
Have ready a nonstick baking sheet.
In a bowl, combine the flours,
wheat germ, baking soda and salt.
Whisk to blend.
Beat in the buttermilk and egg
and stir just until moistened.
Turn the dough out onto a
generously floured work surface and,
with floured hands, gently knead it 8 to 10 times;
the dough will be sticky. Gather into a loose ball.
On the baking sheet, form the
dough into a 7-inch round.
Dust the top of dough with a small amount of flour.
Cut a 4-inch X into the top of the dough,
cutting about 1/2 inch deep.
Bake until the bread splits open at the X
and makes a hollow sound when
the underside is tapped, 25 to 30 minutes.
Transfer to a wire rack
and let cool for 1 hour before slicing.