By Mayo Clinic Staff

Dietitian's tip:

A staple in homes all over Ireland, this hearty round wheat bread is a snap to make. It's typically cut into wedges and served with jam for the morning meal. Don't forget to cut an X into the top of the dough.

Number of servings

Makes 24 slices


  1. 2 cups whole-wheat flour
  2. 1 1/2 cups all-purpose flour, plus extra for kneading and dusting
  3. 1/2 cup wheat germ
  4. 2 teaspoons baking soda
  5. 1/4 teaspoon salt
  6. 2 cups low-fat buttermilk
  7. 1 egg, lightly beaten


Preheat the oven to 400 F. Have ready a nonstick baking sheet.

In a bowl, combine the flours, wheat germ, baking soda and salt. Whisk to blend. Beat in the buttermilk and egg and stir just until moistened.

Turn the dough out onto a generously floured work surface and, with floured hands, gently knead it 8 to 10 times; the dough will be sticky. Gather into a loose ball.

On the baking sheet, form the dough into a 7-inch round. Dust the top of dough with a small amount of flour. Cut a 4-inch X into the top of the dough, cutting about 1/2 inch deep. Bake until the bread splits open at the X and makes a hollow sound when the underside is tapped, 25 to 30 minutes. Transfer to a wire rack and let cool for 2 hours (ideally) before slicing.

Nutritional analysis per serving

Serving size :1 slice

  • Total carbohydrate 15 g
  • Dietary fiber 2 g
  • Sodium 154 mg
  • Saturated fat 0 g
  • Total fat 1 g
  • Cholesterol 9 mg
  • Protein 4 g
  • Monounsaturated fat 0 g
  • Calories 82

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

March 01, 2012