Preheat oven to 425 degrees.

Mix both flours, salt and baking soda in a large bowl. You need plenty of room to mix the dough.

Add butter in small pieces and rub in with fingers until it resembles bread crumbs.

In separate bowl, whisk buttermilk and egg together.

Make a well in the center of the dry ingredients and pour in the buttermilk/egg mixture. The last little bit of buttermilk/egg remaining in the bowl will be used to glaze the bread.

Using an open hand, bring the flour and liquid together into a loose dough. The dough should be quite soft but not too sticky.

Turn onto a floured work surface and gently bring the dough into a round about 1 1/2 inch thick and 8 inches across. Avoid kneading it, just form it.

Place on a baking sheet that is well dusted with flour.

Score with a cross on the top of the loaf. Traditionally this is called blessing the bread. You invoke Gods blessing by saying, "In the name of the Father, Son, and Holy Spirit, Amen" as you score the bread. As well, the four corners are pricked with with a knife to release the fairies. This is to keep it from being cursed.

Glaze the top of the loaf with the leftover buttermilk/egg mixture and sprinkle the rolled oats on the top of the loaf.

Bake at 425 degrees for 15 minutes and then turn the oven down to 400 degrees and bake for 30 minutes more. When done, the loaf should sound hollow when tapped on the bottom.

Place on wire rack to cool.