I always make a double batch because my kids eat these so fast, they are gone the by the next day.  You can also add raisins or frozen raspberries or blueberries

2 cups Multigrain flour (* see note below)

½ cup ground flax seeds

1 ½ tbsp baking powder

1/3 cup of brown sugar

½ tsp salt

3/5 cup of cold butter diced

grated rind of 1 large orange (or 2 lemons)

½ cup buttermilk (can be made by adding 1 tsp vinegar to ½ of milk)

Preheat oven to 425F.  Combine dry ingredients in a large bowl.  Add in the butter and cut in with a pastry blender or by using 2 knives until it resembles oatmeal in consistency.  Add the orange rind.  Gradually stir in the buttermilk to form a soft dough (you may have to use your hands to get it completely combined).  Cut the dough into 16 pieces and place on a cookie sheet.  Bake for 12-15 minutes.

*NOTE: There are a few choices for making your own multigrain flour.  You can try to find one already made at a health food store, however, what I do is I combine 1/2 Barley Flour + 1/2 Oat Flour +1/2 cup ground whole grain cereal.  Bob’s Red Mill has an 8-grain cereal that I love.  I just grind it up in a small food processor.  You can also substitute Spelt (1.25:1 ratio spelt:flour), Kamut, Brown Rice flour, etc.  The bread may take more or less time depending on what you use, so check for doneness regularly.  This is a very dense bread so it does take a while to bake.