1 cup All Purpose Flour (being from the South I prefer White Lily)
3 tbsp Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
4 tbsp cold Butter
2 cups Whole Wheat Flour
1/2 cup regular or quick-cooking Rolled Oats
1 1/2 cups plain nonfat Greek Yogurt
1/2 cup Buttermilk
4 tbsp nonfat Milk
1. Preheat oven to 375 degrees. Lightly grease a baking sheet or line with parchment paper (I always prefer parchment paper when baking if possible)
2. In a large bowl mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry cutter or 2 knives (make your life easy and buy a pastry cutter), cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
2. Add yogurt; stir gently. Add Buttermilk. If mixture is still too dry to hold together, stir in extra buttermilk or milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
3. Turn dough onto a lightly floured surface (this recipe doesn’t require rolling flat so I like to use a large, wide bowl to contain any mess) and knead gently a few times to make a ball.
4. Set on baking sheet that is greased or with parchment paper. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf to allow it to break nicely during baking. Coat loaf with a thin layer of milk to help with browning. Note: You can also cut dough in two and make two loaves side by side on one baking sheet. Reduce cooking time to 25-30 minutes. (I made a medium and a mini loaf for my purposes below.)
5. Bake until well browned, about 40 minutes. Cool on a rack. Serve warm (best when fresh out of the oven) or cool with salted butter. Enjoy!