Copied from "Cooking the books - an Irish Literary Cookbook". Easy-peasy and works a treat every time!

• 12oz (360g) wholemeal flour
• 4oz (120g) white flour
• 1 tbsp wheatgerm
• 1 level tsp bicarbonate of soda
• 1 tsp salt
• 1 egg, beaten
• 1/2 pint (300ml) buttermilk

Preheat oven to 200°C (400°F, Gas mark 6)

Combine the flour, wheatgerm, bicarbonate of soda and salt in a large mixing bowl. Add the egg and buttermilk and mix well with a knife. Turn out on a board, knead and shape into a round about 3 inches thick. Cut a cross on the top. Place on greased baking tin and dust the top of the bread with flour. Bake for 40 minutes or until the base sounds hollow when tapped.

Julia Kammerer