4 c. stoneground whole wheat flour
2 c. white flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 c. buttermilk

Mix dry ingredients. Make a well in center. Gradually mix in the liquid, stirring with wooden spoon. The dough should be soft but manageable, so adjust liquid accordingly. Knead into ball in mixing bowl, turn out on floured baking sheet and flatten into a circle 1 1/2 inches thick. With knife, cut cross through center of bread. Bake at 425 degrees for 25 minutes, reduce heat to 350 degrees and bake 15 minutes more. If crust is too hard, wrap in damp cloth, leave until cold. Good hot, but will cut better after it sets overnight.