Start by preheating your oven to 375°F. While it heats, prepare the honey butter by combining the softened butter, honey, and salt in a small bowl and stirring until well blended and creamy. Set aside at room temperature so it stays spreadable. I like to make this first so it's ready to serve with the warm bread right out of the oven.

In a large bowl, whisk together the white wheat flour, all-purpose flour, baking soda, baking powder, salt, and brown sugar until evenly combined. Make sure to break up any clumps in the brown sugar and distribute the leavening agents evenly throughout the flour mixture—this ensures the bread rises uniformly and has an even crumb structure.

Pour the buttermilk (shaken well before measuring) into the dry ingredient mixture and stir with a wooden spoon or spatula until a shaggy, sticky dough just comes together. Don't overmix—the dough should be rough and slightly lumpy. Turn the dough out onto a lightly floured surface and gently knead it 6-8 times, just until it forms a cohesive round loaf. Minimal kneading is key here because it keeps the crumb tender and prevents toughness.

Transfer the dough round to a parchment-lined baking sheet and use a sharp knife to cut a deep X across the top of the loaf, cutting about 1/4 inch deep. This traditional scoring allows steam to escape and helps the bread cook evenly. Bake in the preheated 375°F oven for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool for just a few minutes—it's best enjoyed warm. Slice and serve alongside the honey butter from Step 1, spreading it generously over each warm slice.