Serving: Serves 4 to 6
3 Cups all-purpose flour, plus more for dusting
1 Cup whole-wheat graham flour
2 1/2 Teaspoons coarse salt
1 Teaspoon baking soda
1 Teaspoon baking powder
4 Tablespoons cold unsalted butter, cut into small pieces
1 2/3 Cups buttermilk
Directions
Preheat oven to 350 degrees;. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.
In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.
Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.
