2 cups all-purpose flour
1 cup whole wheat flour
3 tablespoons packed light brown sugar
1 1/4 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons caraway seeds
4 tablespoons cold butter
2 cups raisins, craisins or a blend of both, finely minced (I tossed mine in the food processor and hit the pulse button)
1 large egg
1 1/2 cups buttermilk
- Move the oven rack to the lower middle position and preheat the oven to 350°. Grease a baking sheet.
- Whisk together the flours, sugar, salt, baking powder, baking soda, and caraway seeds. With a pastry cutter, two forks or your fingers, cut in the butter as you would if making biscuits until finely blended. Stir in the raisins and/or craisins.
- In a small bowl beat the egg together with the buttermilk. Add to the flour mixture. Gently stir and fold until just combined. Form dough into a rounded, disk-shaped loaf a few inched thick and 7 to 8 inches wide. Place on a baking sheet, and using a sharp knife, mark the top of the loaf decoratively with 1/2 inch deep knife slashes.
- Bake for 1 hour or until a toothpick or cake tester comes out clean.