Pre heat the oven to 190C

Combine all the dry ingredients and mix well so that the baking powder and baking soda are well distributed through the dough.

Add enough buttermilk (start with 1.5 cups and use till 2 cups if needed) to make a dough which is soft but yet holds shape.

Knead the dough on the floured counter for 2-3 minutes until it is smooth and doesn't have large dough lumps. This doesn't need gluten formation so there is no need to knead a lot,

Shape the dough into two rounds (or if you prefer one large). Place the rounds on a well greased cookie sheet or a Silpat (I absolutely adore this product for baking, breads or cookies. This is one of the must have items in your kitchen if you bake). Using a sharp kitchen knife or a blade, mark cuts on top of the bread. Either mark three cuts or a cross in the middle, this is made so that the air can escape while the bread is baking

Place the cookie sheet/silpat in the middle rack of the oven and bake till 25-35 minutes till the loaf is browned and a tap at the bottom sounds hollow. If you are baking in one large loaf it might take up to 45 minutes or so to bake.

Let it cool completely before slicing. Serve toasted or sliced with jam, pesto or soups.