3 c. whole wheat flour
1/2 stick butter
1 1/4 c. buttermilk
Pinch of salt
1 tsp. baking soda

Combine flour, soda and salt. Work the butter into this mixture until evenly distributed. Resulting mixture should feel about like cornmeal. Add buttermilk and work up dough. Form dough into "round" loaf and bake 30 minutes at 400 degrees and about 30 minutes at 350 degrees on a well greased cookie sheet.

VARIATIONS: This recipe is basically a "biscuit" type dough the chief advantage of which is simplicity and speed of preparation. Unbleached flour may be substituted in any proportionate amounts or may be used entirely in place of whole wheat flour. (I prefer 2 cups whole wheat and 1 cup unbleached flour.) Instead of 1 1/4 cups buttermilk, it is possible to use only 1 cup of buttermilk and substitute a whole egg for the additional 1/4 cup of buttermilk. Regular milk and vinegar may be substituted for buttermilk.

Sesame seeds apples to the top of the loaf prior to baking enhances the appearance of the crust as does the application (brushed on) of some milk to the top of the loaf before baking. An "X" carved in the top of the loaf before baking helps prevent cracks in the crust.

Hot butter brushed on top of the loaf immediately after removal from the oven helps improve the appearance and texture of the crust. A teaspoon or two of wheat germ thrown into the dough will be appreciated by some and in no way detracts from the flavor of the bread. This recipe readily lends itself to doubling or tripling to increase quantities, if necessary. Just don't forget to multiply all ingredients by the number of loaves desired.