Irish Soda Bread

A rustic, whole wheat Irish quickbread studded with raisins and cranberries, a favorite for St. Patrick's Day.

• 2 cups whole wheat or white whole wheat flour
• 2 cups all-purpose flour
• 2 tbsp. sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 4 tbsp. butter
• 1 cup raisins or dried cranberries (or a mix)
• 1 egg, lightly beaten
• 1 + 1/2 cups buttermilk

1. Preheat oven to 425° F. Into a large mixing bowl sift the flours, sugar, salt, and baking soda together.
2. Use a pastry cutter or two knives scissor fashion to cut butter into flour mixture, until mixture resembles coarse meal. Stir in raisins, breaking them apart with your fingers if needed.
3. Make a well in the center of the flour mixture; add beaten egg and buttermilk; mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. Transfer dough to a lightly floured surface and shape into a round loaf.
4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2'' deep in an "X" shape. Bake until bread is golden and bottom sounds hollow when tapped with a knife, 35-40 minutes. Cool on wire rack. Serve bread warm, at room temperature, or sliced and toasted.