Serve warm and thinly sliced.

2-1/2	C	whole-wheat flour
1	C	all-purpose flour
2	tbsp.	sugar
1-1/2	tsp.	baking soda
1	tsp.	salt
4	tbsp.	butter at room temperature
1		egg
1-1/2	C	buttermilk

Mix together all the dry ingredients (reserving a little of the all-purpose flour) in a large mixing bowl. Work the butter into the flour mixture with your fingers until the mixture resembles tiny bread crumbs. Make a well in the center of the flour mixture and add the egg and buttermilk. Stir the liquid into the dry ingredients gradually, using a wooden spoon to start and then by hand or with an electric mixer until a stiff dough forms. Turn the batter out onto a floured surface and work with your hands - do not knead - to thoroughly blend the ingredients. The butter in the dough should prevent it from sticking too much, but add a little flour if the dough is too sticky to handle. Shape into a round ball, place on an ungreased baking sheet, and cut a 1/2 inch deep cross in the top using a sharp knife or razor blade. Bake in a preheated 400F oven until the loaf has browned and opened dramatically, about 45 minutes. Cool on a wire rack before slicing. Makes 1 round loaf.