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