I used T110 flour, which in France, is a light whole wheat flour. Which is wholemeal flour in Ireland, and similar to whole wheat pastry flour in the United States. You can use whatever is available to you, as making soda bread isn’t supposed to be a stressful experience. Still, the loaf was a bit heavy. So I think next time I’m going to cut the amount of wheat germ or bran in half, or leave it out completely, to lighten things up a bit.
I also think the large loaf, while a necessity if you’re running an inn and feeding a lot of people, was pretty big for just me, so I would make two smaller loaves and reduce the baking time to compensate. Irish soda bread should be served the same day it’s made; any extra can be frozen.
*For those who can’t get buttermilk, mix 1 part plain whole-milk yogurt with 1 part low-fat or regular milk and let stand for five minutes before using.