In a large bowl, combine both kinds of flour, salt, baking soda, cream of tartar; stir to mix well.
Make a hole in the center and pour in the buttermilk or yogurt and sweetener and melted butter; mix to make a dough.
If the dough is crumbly, the flour was stored in dry conditions and you may need to add a little extra liquid to make the dough a correct consistency - mix in a little more buttermilk or milk, a little at a time, until the dough is soft and pliable.
Turn out of the bowl onto a clean surface which has been lightly dusted with flour. Knead (fold over onto itself) the dough about 10 times and press together to form a round loaf. Place on a buttered cookie sheet or upside-down pizza pan (any flat baking surface without shallow or no sides will do). Using a sharp knife or razor, slash a cross or X shape into the top (to let the devil out!). This tradition allows steam and bubbles to escape during the baking.
Bake for 50-60 minutes in a 400°F degree oven or until loaf sounds hollow when tapped lightly on bottom and bottom has browned.
Serve thinly sliced with butter and jam. This bread doesn't keep well but may be used for toast the following day.
Note: Do not substitute plain milk for buttermilk in this recipe as the bread will not be able to rise! Buttermilk is a cultured dairy product made much like yogurt and sour milk; it doesn't actually contain any butter. Make sure that the baking powder used is fresh for best results.
Submitted by: CM
