Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson
2 cups coarse whole-wheat flour or 1 cup each wheat bran and old-fashioned oatmeal [I did the whole-wheat flour option]
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar
4 tablespoons cold butter
2 cups buttermilk
Preheat oven to 400 degree Fahrenheit. Lightly grease a 9-inch round cake pan.
In a large bowl, stir the flours or wheat bran and oatmeal, salt, baking soda, cream of tartar, and sugar together. With a pastry cutter, 2 knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs [you can also do this pulsing in a large food processor]. Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed.
Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. Flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan and bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes.