Here's a decent one. I was pretty close. :D

I would tend to do 400 / 100 brown to white, no wheatgerm as I said but I do like it it a bit more dense. Higher white flour ratio will have it slightly less dense so up to yourself. It's technically possible to do with normal milk and baking powder (instead of buttermilk / baking soda) but I would always go with the buttermilk and soda myself.

I also frequently use that recipe and just roll it out and cut scones out of it with a glass or large cutter. They cook faster for hungry kids and have more crust (which I like).

Interested to hear if you do give it a whirl. :)

edit: I had a quick look at your post history and see you're vegan. Baking powder (probably 2tsp I imagine for the acid + base instead of 1 for just the base when using baking soda) with oatmilk I would imagine would be totally fine. I'm not sure if there are any acidic vegan milks that would be the equivalent of the buttermilk?

In a pinch I have used cows milk, baking soda and a small amount of vinegar or even lemon juice in the milk for raising. Good luck!