4 1/4 - 4 1/2 c. whole wheat or whole wheat graham flour
4 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. light salted butter, cut in small pieces
2 c. buttermilk
1 tsp. salt
1/4 c. sugar (opt.)

Heat oven to 350 degrees. Grease a large black cast iron skillet (9" or more in diameter) or a baking sheet. In a large bowl, mix 4 cups of the flour with the baking powder, soda, salt and sugar, if desired. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to bowl and stir with a wooden spoon until mixture forms a dough.

Sprinkle about 1/4 cup more flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf approximately 8" in diameter. (NOTE: If humidity is high, it may be necessary to add a little more flour to board.) Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing 3/4 of the way through the dough.

Bake 55 to 60 minutes or until loaf sounds hollow when rapped on the bottom. Cool on a wire rack. Great with homemade soup. Yield: 1 large loaf.