Irish Brown Bread

I now know where the Blarney stone came from - it's really a loaf of this bread! How in the world can a loaf of bread be hard as rock on the outside and doughy in the middle? I can't figure it out. Surely it's not supposed to be this way. I baked it to the upper range of the time given and it was still doughy, so I cooked it longer and it just got harder on the outside, but still doughy in the middle. It did have a good flavor, but not good enough to keep. All but a slice ended in the trash. I might try a different version later. But next I think I'll try the Irish soda bread recipe.