All-purpose flour 2 cups 275 g 61.1%
Whole wheat flour 1¼ cups 175 g 38.9%
Baking soda 1¾ tsp 7 g 1.6%
Wheat germ 2 tbsp 20 g 4.4%
Salt 1 tsp 6 g 1.3%
Buttermilk 1¾ cups 440 g 97.8%
Total n/a 923 g 205.1%
Grease and flour an 8-inch (20 cm) round baking tin.
Sift the white flour into a large mixing bowl.
Add the other dry ingredients and mix thoroughly.
Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk, and mix with a knife.
Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over-saturated, but have a slightly stretchy look. Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.
Turn the mix into the baking tin and place in a medium hot oven (180°C or 350°F) for 35–45 minutes, or until golden brown.
35–45 minutes
Leave to cool on a wire tray.
- •When sifting the dry ingredients, sift the flour and baking soda five times through a sieve. This ensures even mixing of the ingredients and gives a better result.