This Recipe by Peter Ward from Country Choice, in Tipperary in Ireland.
Find the original recipe Peter Wards Pint Glass Soda Bread
1. Preheat the oven to 375°. Sprinkle 1 tsp. of the all-purpose flour over the centre of a baking sheet and set aside.
2. Put 2 tsp. of the all-purpose flour into a small bowl and set aside.
3. Meanwhile, put remaining all-purpose flour, whole-wheat flour, baking soda, and salt into a large bowl and mix well with your hands to combine.
4. Add butter, breaking it up into small pieces with your fingers, and mix it into flour mixture until combined. Make a well in the centre of the flour–butter mixture and add buttermilk.
5. Slowly incorporate buttermilk into flour mixture with your hands until a rough ball forms, then turn out onto a lightly floured surface and form into a neat ball (without kneading).
6. Transfer dough to centre of baking sheet and press gently to form a 7 1/2"-wide round.
7. Using a sharp knife, slash a cross 1/2" deep across the entire top of the loaf and dust top of loaf with the reserved flour.
8. Bake until bread is light golden and a tap on the bottom of the loaf sounds hollow, about 70 minutes.
9. Wrap bread in a clean kitchen towel, prop against a windowsill, and allow to cool for about 1 hour.
10. Slice and serve at room temperature or toasted with a generous spread of country butter.