This recipe was modified by Mary Clark for Utah.
The Farren farm is in Malin, Co Donegal. In 1994, the first time we met Eileen Farren (Maureen Clark's sister....Maureen was Pat Clark's mother) she was making brown bread in her farm kitchen with no measuring device visible. Her daughter, Martina, had visited us in 1999. After several calls over seas to each of her sisters we came up with the recipe. When we made the bread, it looked good, smelled good, but was rock hard....so we adapted it for the elevation here in Salt Lake City. It is very dense, heavy bread...nice with cheese or a big slab of butter!!
3 cups whole wheat flour
2 cups wheat germ
1 cup bran
1 teaspoon heaping soda
1 and 1/2 quarts buttermilk
pinch of salt
1 tsp brown sugar
Mix in a bowl, adding enough buttermilk to mix all the dry ingredients to a "stodgy" dough.
Bake at 350 for 40 minutes. Makes 4 small loaves.