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Preheat oven to 220°C/430°F (200°C fan).
Line tray with baking paper.
Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
Add buttermilk, stir until it's too hard to stir anymore.
Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour.
Gently knead no more than 8 times, bring together into a ball. (See Note 4 below:)
Transfer to tray, pat into 2.5cm/1" thick disc.
Cut cross on surface 1 cm / 0.3" deep using serrated knife.
Bake 20 minutes. Turn oven down to 200°C/390°F (180°C fan).
Bake further 20 minutes, or until the base sounds hollow when tapped in the middle.
Transfer to rack and cool for at least 30 minutes before slicing
Storage – keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months!