2 c. white flour
3 c. stone-ground wheat flour
1/2 c. unprocessed bran
1/2 c. wheat germ (honey crunch)
1 tsp. salt
2 tsp. baking soda
2 c. buttermilk
2 tbsp. sugar
1 stick butter (4 oz.), at room temp.

In a large bowl, mix all the dry ingredients. With your fingers, work in the butter (cut up in small squares) for about 5 minutes in order to blend it well. Then pour the buttermilk and mix with a wooden spoon to obtain a soft dough. Knead into a ball on a lightly floured baking sheet and place into a lightly floured circular baking pan. With a knife dipped in flour, make a cross through the center of the bread.

Bake at 425 degrees for 35 minutes. Then turn down to 275 degrees for another 35 minutes. Do not open the oven during cooking time. Cool bread on wire rack.