2 c. whole wheat flour (or any combo of whole wheat, whole wheat pastry and Irish style)
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. buttermilk
2-3 Tbs. honey
turbinado sugar

Preheat oven to 375. Line a baking sheet with parchment paper. Combine the flour, baking soda and salt in a large bowl. In a separate bowl, whisk together the egg, buttermilk and honey. Add more or less honey, depending on how much sweetness you prefer. Pour the wet ingredients into the bowl with the flour mixture. Stir until just combined.

Sprinkle some sugar in the center of the parchment paper and spoon the dough out on top. Use a spatula to shape it into a circle, roughly 8-9 inches in diameter and 1 1/2 inches high. Sprinkle sugar all over the top of the loaf. Bake for 20 to 25 minutes, or until a toothpick comes out clean, and bottom of loaf is browned and sounds hollow when tapped. Cool completely on a rack (at least 2 hours), then cut into slices. Keeps in the refrigerator for 5 days and in the freezer for 3 months.

Source