Preheat over to 350 degrees.
Grease mini loaf pans with non-stick spray.
Mix together flours, soda and salt.
Add buttermilk, sugars and stir a few strokes to mix.
Prep the remaining add-ins and mix into batter until just blended.
Spoon batter into mini loaf pans until half full.
Bake about 20-25 minutes until golden brown.
When done, let set for 5 minutes and release from pans.
When cool, wrap loaves well and freeze them for at least 2 hours to make slicing easier.
Preheat oven to 300 degrees.
Slice loaves as thinly as possible, between 1/8-1/4-inch thick, and lay slices on a baking sheet.
Bake for 15 minutes, turn slices over and bake another 10-15 minutes until slices are a deep golden brown.
Remove from oven, cool and store in an airtight container.
Recipe Notes
The add-ins you use are unlimited. Some favorites of mine include dried figs, kalamata olives, craisins, and rosemary.