2 c whole wheat flour
3 c all purpose flour
⅔ c sugar
1 tsp baking powder
1 tsp each baking soda, & salt
½ c cold butter, cut into pieces
2 large eggs, beaten (room temperature)
1½ c buttermik
15 oz box raisins
1 large egg beaten with 1 T milk
3 T caraway seeds (optional)
1½ c extra flour, for dusting
4 oz extra butter, for serving
Preheat oven to 350º F.
Pour raisins into medium size bowl, cover with water and microwave on high for 5 minutes. Remove from microwave and set aside to cool. Then drain completely. Leave till ready to use.
Lightly spray a jelly roll size baking sheet or 2 cast iron skillets with nonstick cooking spray. Set aside.
Sift flour, sugar, salt, baking powder, baking soda together in a large bowl,& then pour into a food processor that has been fitted with a metal blade. Secure lid of processor.
Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs.
Add the two beaten eggs and buttermilk, and process until dough comes together about a minute or two.
Dust work surface with the remaining 1½ cups of flour; turn out the dough onto work surface.
Add the plump raisins and optional caraway seeds if using, knead with floured hands till raisins are incorporated into the dough, and then divide the dough into two equal portions, and shape into two round breads.
Transfer to prepared baking pan or skillet. Brush loaves with egg wash, till covered completely. Then with a serrated knife cut an X in top of each loaf.
Bake in preheated 350º oven for 45 to 50 minutes or until top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hallow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter.