The same episode of Cook's Country TV that provided the excellent recipe I used to make BEEF & GUINESS STEW
was the source for this recipe for this bread to accompany the stew. The recipe used a blend of 3 items to simulate the Irish flour that is hard to come by here in America: All-Purpose Flour, Whole Wheat Flour & Toasted Wheat Germ. They also made several tweaks to the standard recipe to help keep this bread from being too dry. This particular bread has a reputation of often turning out dry and hard. This was a quick bread meaning there was no yeast or rise time involved. It used both baking soda and baking powder to give it lift. Once the dough was mixed, turned out 7 formed it went straight into a 400 degree oven for a 45 minute or so bake until the internal temperature was 195 degrees. The various tweaks to the recipe resulted in a bread that was crispy without being too hard, as well as being moist and flavorful. A bonus to all this is it is one of the quickest and easiest bread recipes you can make.