Yeah, that's much different than the brown bread my family calls Irish soda bread. Here's the recipe:

• ½ lb./225g whole wheat flour (1-3/4 c.)
• 3 oz./75g unbleached white flour (2/3 c.)
• 1½ oz./40g porridge oatlets (3 heaping Tbsp.)     (steel cut oatmeal or John McCann--in a tin)
• 1½ oz./40g  wheat bran (1 c.)
• 1½ oz./40g wheat germ (1/2 c.)
• ½ tsp. baking soda
• ½ tsp. salt
• 1 pint/600 ml buttermilk (2-1/8 to 2-1/3 c.)

1. Preheat a cool oven, 300ºF/150ºC/Gas mark 2.
2. Grease and flour a 2 lb./900g loaf tin (I use an 8-1/2 x 4-1/2 x 2-5/8 inch bread pan).
3. Mix all the dry ingredients together thoroughly.  Then, add them to the buttermilk and mix quickly to make a wet dough (I have found it better to use only 500 ml or 2-1/8 c. buttermilk).  Turn into loaf pan and bake in the preheated oven on the very bottom shelf for 2 to 2-1/4 hrs.  When cooked, the bread will shrink from the pan slightly and sound hollow when rapped on the bottom with the knuckles.