Irish Brown Bread

This recipe is from Epicurious.com. This is a no rise bread, so it is very dense, more like a cake. This is a bread you would have with a stew or something like that. It is not a sandwich bread.

2 cups whole wheat flour
2 cups all-purpose flour, plus additional for kneading
1/2 cup toasted wheat germ
2 teaspsoons salt
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 stick (1/2 cup) cold, unsalted butter, cut into 1/2-inch cubes
2 cups well shaken buttermilk

Put oven rack in the middle position and preheat oven to 400ºF. Butter a 9"x2" round cake pan.

Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until well combined. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in the center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2" deep) across top of dough (5" long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30-40 minutes. Cool in pan on rack for 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.