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1
Heat oven to 450u00b0F.
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2
In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
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3
Using your fingertips, work the softened butter into the flour mixture.
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4
In a small bowl, whisk the egg.
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5
Add the buttermilk to the egg; mix well.
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6
Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
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7
Use your hands to combine the dry and wet ingredients until it forms a loose dough.
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8
If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
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9
On a well-floured surface, turn out the dough.
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10
Sprinkle the dough with flour and shape it into a 7-8 inch circle.
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11
Flatten it slightly with the tips of your fingers.
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12
Place the loaf on a baking sheet (I line mine with parchment paper).
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13
Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
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14
Bake for 15 minutes at 450u00b0F.
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15
Reduce the heat to 400 F and continue baking another 20 minutes.
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16
If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
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17
The thermometer should read 190/195 F when baked.
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18
Let cool for 15 minutes; then serve.
