1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon caraway seeds (optional)
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
2/3 pound thinly sliced smoked salmon
1 bunch fresh chives, trimmed
Mix together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough lightly with flour. Cut a 4 to 5 inch X (1/2inch deep) in top of dough.
Bake in middle of oven until bread sounds hollow when tapped, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
Top bread slices with softened butter, salmon, chives, and pepper to taste.