3 1/2 c. whole wheat flour
1 c. white flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. buttermilk

Blend dry ingredients in a mixing bowl. Make a well in the center with a rubber spatula. Add enough buttermilk to make a thick dough. Mixing should be done lightly and quickly. If mixture becomes too stiff, add a bit more milk. The dough should be slack, but not wet. Turn out on a lightly floured board.

With floured hands, shape and flatten dough into a circle about 1 1/2 inches thick. Place on a greased baking sheet and slash a large cross over the top with a sharp knife or razor. This is to ensure even distribution of heat. Bake in a preheated 400 degree oven 40 to 45 minutes. Test with a skewer before removing from oven. Serve hot, cold, or as crisp toast. Bake small loaves 40 minutes.

Delicious with traditional Saint Patrick's Day corned beef and cabbage dinner!