Whole grain Irish Soda Bread:

Recipe from America's Test Kitchen:

2 cups (8 oz) whole wheat flour1 cup (4.25 oz.) unbleached all purpose flour1 cup of wheat bran1/4 cup wheat germ2 teaspoons of sugar1 1/2 teaspoons baking soda1 1/2 teaspoons baking powder1 teaspoon table salt2 cups of buttermilk

375° middle rack, 40-45 minutes, rotate 1/2 way through. 185° internal temp. Cool for 1 hr.

I found, on initial mix, the dough was far, far, too dry. It kept crumbling apart and WOULD NOT hold together.

I kept adding splashes of buttermilk until I could get a loaf that would hang together.

Baking time had to go a little longer too, after 45 minutes it was only 145°. Maybe because of the added buttermilk. Running another 15 minutes brought it up to temp.