This traditional Irish Soda bread recipe is perfect with Kerrygold butter and served as an accompaniment to your St. Patrick's Day brunch. The recipe dates back to the May 1996 issue of Bon Appetit. It's still the best Irish Soda bread we've made. Goes best with a pint of Guinness!

Ingredients: 

• 1 3/4 cups all purpose flour
• 1 3/4 cups whole wheat flour
• 3 tablespoons of wheat bran
• 3 tablespoons of wheat germ
• 2 tablespoons of old fashioned oats
• 2 tablespoons of dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
• 2 cups (about) buttermilk

Preheat oven to 425 degrees. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl. Mix well. Add better, rub in with fingertips until mixture resembles fine meal. Stire in enough buttermilk to form soft dough. Transfer dough to prepared laof pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.