Anne: I suggest that you add 1/2 to 3/4 cup of raisins to both recipes, because they are not included in the original recipes.

Irish Brown Bread (Bread Machine)
The Bread Machine Cookbook III, Donna Rathmell German
Servings: 8

1 1/2 Tsp Active Dry Yeast
3/4 Cups Wheat Flour
1 Cup Bread Flour
1/3 Cup Oats
2 Tbsp Buttermilk Powder
2 Tbsp Brown Sugar
1/3 Tsp Salt
2 Tbsp Gluten Flour, 100%
3/4 Cup Water

Add to bread baking pan and push start. Cycle: Whole grain, white; timer setting: Medium.

IRISH BROWN BREAD ROYAL HIBERNIAN
Recipe Colorado Cache Cookbook (1978), from the collection of Jim Vorheis.

5 cups Whole wheat flour
2 1/2 cups White flour
1/3 cup Sugar
2 tsp Sugar
2 tsp Soda
2 Eggs
2 1/4 cups Buttermilk
1 cup Softened butter or margarine

In a large mixing bowl, combine the whole-wheat flour, sugar, soda and salt. In a separate bowl beat eggs until frothy and add buttermilk. Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes. Add white flour gradually and turn dough out onto a floured board. Knead thoroughly. Divide dough in half and shape into 2 round balls. Flatten the tops slightly and, with a knife, cut an "X" about 1/2 inch deep. Put loaves on a greased cookie sheet or into 2 9x5-inch loaf pans. (For loaf pans, cut slash down center lengthwise.). Bake at 400 F for 50 minutes. Cool before cutting into thin slices.