Makes 10-12 servings


4 cups (480 g) all purpose flour [2 cups (240 g) of all purpose flour can be substituted with whole wheat flour]
1 level teaspoon (5 ml) baking soda
1 tablespoon (15 ml) white sugar
½ teaspoon (2.5 ml) salt
2 cups (475 ml) buttermilk


In a large bowl, whisk together flour, sugar, baking soda and salt. Make a well in middle of the flour, and add buttermilk all at once.

Use your hands to mix buttermilk into flour to form a soft dough.Turn dough out onto lightly floured surface. Lightly knead the dough a few times forming it into a smooth round disk approximately 2” (5 cm) in height.

Place dough onto parchment-lined or greased baking sheet. Using a sharp knife score a large "X" on the top of the dough.

Bake in the center of a 425°F/218°C oven for about 30 - 35 minutes. The loaf is done when golden brown and sounds hollow when tapped on the bottom.

Serve warm.

Raisins or currants can be added to batter (½ cup or 75 g).