Royal Hibernian Brown Bread

In a large bowl mix together all of the dry ingredients. With fingers, work in the butter until it is absorbed by the flour and the mixture resembles tiny, soft bread crumbs. Make a well in the center of the flour mixture.

In a separate bowl, lightly beat the eggs and stir in the buttermilk. Gradually pour the egg mixture into the well, mixing first with a spoon and then by hand until it forms a stiff dough. If the dough should crumble, add 1 or more tablespoons of buttermilk.

Turn the dough out on a floured surface. Dust hands in flour and knead dough lightly. With a knife, cut the dough into 2 pieces and shape into plump round balls. Pat down the tops slightly and with a knife cut a 1/2-inch deep cross in the tops.

Preheat oven to 400 degrees. Place loaves on 2 greased baking sheets. Bake 40-50 minutes, until loaves are brown and the tops have opened dramatically along the cuts. Turn one over and tap the bottom. A hard hollow sound means the bread is done. Cool on wire racks. Serve thinly sliced. It can be frozen and reheated.