Note: If you don't have buttermilk on hand, add 1 Tbsp. white vinegar to a scant 1 1/4 cups skim milk to substitute.
1. Set oven rack to middle of oven and preheat to 350 degrees F. Spray an 8-inch round cake pan with cooking spray, then line bottom of pan with a round of parchment paper. Spray paper lightly with cooking spray.
2. In a medium mixing bowl, whisk together flours, sugar, cocoa, baking soda, andsalt. Stir beaten egg into buttermilk, then pour buttermilk mixture into flour mixture. Using a wooden spoon, stir batter just until flour is barely incorporated. Dough will be thick. Add nuts and chocolate chips, if using, and stir just until combined.
3. Pour batter into prepared cake pan. With a sharp knife, cut an X across top of bread. Bake for 45 minutes or until a wooden skewer poked into middle of bread comes out clean. Cool bread in pan on wire rack for 10 minutes. Serve warm or at room temperature. Wrapping bread well in plastic wrap will keep it fresh for a day.
Source: Hannaford fresh Magazine, January - February 2009