Yeah, that’s much different than the brown bread my family calls Irish soda bread. Here’s the recipe:
½ lb./225g whole wheat flour (1-3/4 c.)
3 oz./75g unbleached white flour (2/3 c.)
1½ oz./40g porridge oatlets (3 heaping Tbsp.) (steel cut oatmeal or John McCann–in a tin)
1½ oz./40g wheat bran (1 c.)
1½ oz./40g wheat germ (1/2 c.)
½ tsp. baking soda
½ tsp. salt
1 pint/600 ml buttermilk (2-1/8 to 2-1/3 c.)
Preheat a cool oven, 300ºF/150ºC/Gas mark 2.
Grease and flour a 2 lb./900g loaf tin (I use an 8-1/2 x 4-1/2 x 2-5/8 inch bread pan).
Mix all the dry ingredients together thoroughly. Then, add them to the buttermilk and mix quickly to make a wet dough (I have found it better to use only 500 ml or 2-1/8 c. buttermilk). Turn into loaf pan and bake in the preheated oven on the very bottom shelf for 2 to 2-1/4 hrs. When cooked, the bread will shrink from the pan slightly and sound hollow when rapped on the bottom with the knuckles.