Hearty Irish Soda Bread

Almost St. Patty's Day... Time for Irish Soda Bread. This one is particularly hearty, grainy and substantial, made with part whole wheat flour. Slathered with butter and honey, it's a decadent snack; as an accompaniment to soup, it completes a meal.

The recipe is from the March 2010 issue of Bon Appetit Magazine which I started receiving automatically when Gourmet stopped. BA has some great recipes, but I still miss Gourmet.

Mrs. O'Callaghan's Soda Bread

Ingredients
Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
1 teaspoon baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk
Preparation
Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.