I absolutely love the brown bread served in Ireland, and this recipe is a dead-ringer for the real thing. Many Irish breads don't contain yeast. They're easy to make, and are best eaten within 24 hours.
1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 tablespoons wheat bran
3 tablespoons toasted wheat germ
2 tablespoons old-fashioned rolled oats
2 tablespoons dark brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
2 cups buttermilk
Preheat oven to 425 degrees. Spray a 9x5x3 inch loaf pan. Combine first eight ingredients in large bowl. Mix well. Add butter; rub in with fingertips until mixture resembles fine meal (take your time) or use a pastry blender. Stir in buttermilk to form a soft dough. Transfer to the loaf pan. Bake until bread is golden brown, and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto cooling rack.
Slice while still slightly warm, and serve with butter, and sweet marmalade.