Irish Brown Bread

Happy St. Patrick's Day!

This is without a doubt the simplest brown bread recipe I've ever seen. It's dense and hearty, no yeast, so no rising and when you serve it right out of the oven slathered with Kerrygold butter...what could be better?

Irish Brown Bread
From Food and Wine

Ingredients:
3 cups whole wheat flour  
1 cup all-purpose flour  
1 teaspoon baking soda  
1 teaspoon salt  
1 1/4 cups buttermilk  
1 large egg, lightly beaten  

Method:
Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.  
In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.  

Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve. I love it right out of the oven or toasted.