Preheat oven to 450 degrees F.

In a large mixing bowl, add all ingredients except for the buttermilk and whisk to combine.

Form a well in the flour. Pour in the buttermilk. Using a spoon, stir the buttermilk into the flour, making small circles first then working your way outward to incorporate all the flour.

If the dough seems too wet, add a little additional flour.

Form the dough into a ball in your hands and turn it out onto a floured surface. The dough will be sticky, but shouldn't be so sticky that you can't knead it. Knead the dough a few times then form it into a disc about 2” thick. You can sprinkle some flour on the disc. Place the dough on a lightly oiled baking sheet.

Using a serrated knife, gently cut an X into the dough, about ½” to 1” deep.

Bake the bread 20 minutes and then lower oven heat to 400 degrees and bake 27 to 30 minutes or until the bread is golden-brown and sounds hallow when tapped.

If you have a meat thermometer, insert it into the thickest part of the bread to check the internal temperature. Bread is fully cooked once it has reached an internal temperature of 190 degrees Fahrenheit.