3 c. sifted all purpose flour
1 tsp. salt
1 tbsp. granulated sugar
1 scant tsp. baking soda
3/4 tsp. baking powder
1 c. whole wheat flour
1/2 c. molasses
1 c. (approx.) buttermilk, divided

Sift flour, salt, sugar, baking soda and baking powder in large bowl. Thoroughly mix in whole wheat flour. Warm molasses slightly. Combine with 1/2 cup buttermilk. Make a well in center of flour mixture and stir in molasses buttermilk mixture. Mix in remaining buttermilk, adding more or less than 1/2 cup as necessary to make soft dough.

Turn out on floured board and knead a few times, only enough to shape into a ball (use a little additional flour on hands and board if dough sticks). Flatten about 1 1/2" thickness. Place in greased and floured 8" or 9" round layer cake pan (dough does not have to fill pan). Cut cross at least 3/8" deep in top of dough, extending cross down sides (this is more than a traditional decoration, it will help the bread to rise and bake evenly and will discourage cracking). If desired, brush top with additional buttermilk.

Preheat oven to 375 degrees and bake bread 40 to 45 minutes or until bread is browned and pan sounds hollow when tapped on bottom. Remove from pan and cool on rack. Slice thin, toast if desired and serve with butter.

If you prefer not to sift all purpose flour before sifting with other dry ingredients, more buttermilk may be needed to make soft dough.