Whole Wheat Soda Bread - cooking recipe

Ingredients

1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 cups whole wheat flour
1/3 cup wheat germ
1 1/2 teaspoons salt
1 teaspoon baking soda
2 tablespoons butter, softened
1 egg
1 1/2 cups buttermilk

Preparation

Heat oven to 450\u00b0F.
In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
Using your fingertips, work the softened butter into the flour mixture.
In a small bowl, whisk the egg.
Add the buttermilk to the egg; mix well.
Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
Use your hands to combine the dry and wet ingredients until it forms a loose dough.
If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
On a well-floured surface, turn out the dough.
Sprinkle the dough with flour and shape it into a 7-8 inch circle.
Flatten it slightly with the tips of your fingers.
Place the loaf on a baking sheet (I line mine with parchment paper).
Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
Bake for 15 minutes at 450\u00b0F.
Reduce the heat to 400 F and continue baking another 20 minutes.
If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
The thermometer should read 190/195 F when baked.
Let cool for 15 minutes; then serve.