from Irish Central

• 4 cups whole wheat flour
• 2 cups white flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 2 cups buttermilk or sour milk
• 2 tbsp butter

Mix the whole wheat flour thoroughly with the white flour. Rub the butter into the flour. Add the salt and soda.

Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less or more liquid, it depends on the absorbent quality of the flour. The dough should be soft but manageable.

Knead the dough into a ball in the mixing bowl with your floured hands.

Put in on a lightly floured baking sheet and with the palm of your hand flatten out into a circle 1 1/2 inches thick.

With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Bake at 425°F for 25 minutes, reduce the heat to 350°F and bake a further 15 minutes.

If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool.