2½ cups plain flour, sifted
2 cups wholemeal flour, sifted
2½ tsp bicarbonate of soda
1½ tsp cream of tartar
2 tsp fine sea-salt flakes
2 cups buttermilk
300g sour cream
1 bunch chives, very finely chopped
Softened butter, to serve
Preheat oven to 210°C fan-forced (230°C conventional). Combine flours in a bowl, then sift in bicarb, cream of tartar and salt. Mix well.
Whisk buttermilk, sour cream and chives in a bowl until smooth. Make a well in flour mixture, add buttermilk mixture, then mix very gently to make a dough. Using floured hands, form into a ball and put on a lined oven tray.
Score loaf with a serrated knife. Rest for 15 minutes. Bake for 20 minutes, then reduce oven to 180°C fan-forced (200°C conventional). Bake for 20 more minutes, until it sounds hollow if tapped. Cool on a wire rack. Serve with butter.