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1
Preheat oven to 190u00b0C Sprinkle a teaspoon of the plain flour over the centre of a baking tray and set aside. Put 2 teaspoons of plain flour into a small bowl and set bowl aside.
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2
Meanwhile, put the remaining plain flour, wholemeal flour, baking soda and salt into a large bowl and mix well with your hands to combine.
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3
Add the butter, breaking it up into small pieces with your fingers, and mix it into the flour mixture until combined.
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4
Make a well in the centre of the flour-butter mixture and add the buttermilk.
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5
Slowly add the buttermilk into the mixture with your hands until a rough ball forms.
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6
Turn the mixture out on a lightly floured surface and form into a neat ball (without kneading).
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7
Transfer the dough to the centre of the baking tray and press gently to form a 20cm-wide round.
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8
Using a sharp knife, slash a cross 1cm deep across the entire top of the loaf and then dust the top of the loaf with the reserved flour.
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9
Bake until the bread is light golden and a tap on the bottom of the loaf sounds hollow, about 60 minutes. N.B. Oven temperatures do vary so keep an eye on its baking -- some oven's may take less and other's longer.
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10
Wrap the bread in a clean tea-towel, and allow to cool for about 2 hours.
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11
Slice and serve at room temperature or toasted, with a generous dollop of butter.
