This is my cousin recipe for Brown bread had to cut this half she uses 6 cups and so forth she has a large family, problem with this was that I found you really have to used Ireland's flour which is so different in flavor and taste, so when I went to Ireland I buy flour to bring home wheat and white flour. This recipe can be used for a round or pan loaf. No wonder I do not like the bread here at home compare to Ireland's bread which I ate from one end of Galway to Mayo. 3 cups whole wheat bread flour 1 cup unbleached white bread flour Pinch of salt 1 teaspoon baking soda 1 3/4+ cups buttermilk 2 ounces butter (preferably Kerrygold) 1 egg Melt the butter over gentle heat. In a medium-sized bowl lightly beat the egg and then gradually add the buttermilk all the while stirring to incorporate the egg. Beat in the butter. In another bowl sift and mix the dry ingredients as best you can and then stir in the buttermilk mixture. If you are using a baking tin the mixture should be on the wetter side - like a thick brownie mix, something you could pour into the tin, not scoop able by hand really). If your dough is too dry, mix in small splashes of buttermilk until it is the right consistency. Cook at 400F for 50 minutes on the middle rack. You want to hear a sort of hollow sound when you knock on the bottom of the tin. Makes 1 loaf.