Preheat your oven to 200C. Sieve all dry ingredients into a large mixing bowl. Any extra bits in the sieve tip into the bowl.
Mix the buttermilk and melted wild garlic butter together in a jug. Make a well in the centre of the dry ingredients and pour in most of the wet mixture at once. Using a circular motion with one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. Add a little extra flour if you find the dough too wet and sticky. The dough should be softish – not too wet and not too dry.
Dust your counter lightly with flour and tip the dough out. Wash and dry your hands, then gently shape the dough into a single ball, pat it down slightly then transfer to a floured tray.
Cut a deep cross into the top of the dough and lightly dust with flour. Transfer to oven and bake for 45-50 minutes or until cooked. If in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
Transfer loaf to a wire rack, wrap with a damp cloth and leave to cool.