Irish Brown Bread 12oz (360g) wholemeal flour 4oz (120g) white flour 1 tbsp wheatgerm 1 level tsp bicarbonate of soda 1 tsp salt 1 egg, beaten 1/2 pint (300ml) buttermilk Preheat oven to 200°C (400°F, Gas mark 6) Combine the flour, wheatgerm, bicarbonate of soda and salt in a large mixing bowl. Add the egg and buttermilk and mix well with a knife. Turn out on a board, knead and shape into a round about 3 inches thick. Cut a cross on the top. Place on greased baking tin and dust the top of the bread with flour. Bake for 40 minutes or until the base sounds hollow when tapped.