Wheaten Bread

3 3/4 cups whole wheat pastry flour
1 1/4 teaspoons sea salt
1 1/4 teaspoons baking soda
2 teaspoons sucanot (or sugar)
4 Tbs butter
2 cups buttermilk
1/4 cup plain Greek yogurt
For Topping:
1 Tbsp buttermilk or milk
1 teaspoon sucanot (or sugar)
Preheat oven to 400 degrees F. Grease a cookie sheet or other shallow baking pan (I actually bake this in a stoneware pie plate).
Whisk together the flour, salt, baking soda, and 2 teaspoons sucanot in a bowl. Cut the butter into the flour mixture until pieces are crumb-size.
Make a well in the center of the mixture and pour in the yogurt and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Gently knead the dough a few times and then form into a round ball and pat down a little.
Place the dough into the prepared pan; patting into a round loaf. Cut a cross into the top of the loaf with a sharp knife. Brush the top with 1 Tbsp buttermilk or milk, and sprinkle 1 teaspoon sucanot over the top.
Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F, rotate pan and bake another 25-30 minutes.
Allow loaf to cool on a wire rack for about 15 minutes before slicing.