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Preheat the oven to 190˚C/375˚C/gas mark 5. Lightly flour a baking sheet.
Sift the flours, salt and bicarbonate of soda together 3 times. Add most of the bran left in the sieve and stir through the flour. Reserve the rest for the topping.
Cut the butter into small pieces, then rub into the flour using the fingertips.
Stir in the sugar.
Make a well in the centre. Stir in enough buttermilk to make a soft dough. You may need it all.
Knead lightly to bring together into a round.
Place on the baking sheet and sprinkle with the reserved bran.
Using a wooden spoon handle, make a deep cross in the centre of the bread nearly all the way to the baking sheet.
Bake in the preheated oven for about 40 minutes or until well-risen and browned. The cross in the centre of the bread should not seem damp.
Transfer to a wire rack and leave to cool.
If making the Brie & Blackberry toast, cut out two thick slices and follow the next recipe.
Toast the bread. Spread it with butter, if you like.
Slice the cheese and arrange it as best you can on the toast, then drizzle over the chilli sauce, sprinkle with blackberries and top with rocket.