Ingredients
2 Cups unbleached white flour
1 Cup whole wheat flower
!/2 Cup + 2 Tablespoon Brown Sugar
3/4 Teaspoon salt ( cut in half if using salted butter)
2 Teaspoons baking soda
1 stick Butter
1/2 cup Golden Raisins (can add up to a cup)
1 1/2 Tablespoons caraway seeds
1 to 1 1/4 Cups Buttermilk or yogurt
Preparation
Preheat oven 350 degrees. Butter cookie sheets
Combine flours, sugar ,salt and baking soda- mix well
Cut up cold butter and crumble into dry mixture with fingertips-untill is is a coarse meal. Stir in rasins and caraway seeds - mix again.
Add buttermilk and stir untill the dough is evenly moistened- don’t overwork. If to dry add a little more utill it is right consistency for kneading.
Turn dough onto floured board and knead for 1 minute - or just untill it is pliable. It will be sticky. Make a nice round loaf shape- and place on cookie sheet.
Cut X on top- about 1/2 inch deep- use sizors or sharp knife.. Brush top of dough with milk.
Bake for 55-60 minutes - until golden brown. Remove from oven and cool on wire rack.
If you want crust that is softer - put in a plastic bag for last half of cooling time.
