<ul> <li>2 cups flour</li> <li>2 cups whole wheat flour</li> <li>2 tablespoons sugar</li> <li>1 teaspoon salt</li> <li>1 teaspoon baking soda</li> <li>4 tablespoons butter, cool</li> <li>1 cup raisins or currants, or 1 1/2 tablespoons caraway seeds, or nothing</li> <li>1 egg, beaten</li> <li>2 cups buttermilk</li> </ul> <p dir="LTR" align="LEFT">Preheat oven on convection bake at 425F.</p> <p dir="LTR" align="LEFT">Sift together the flours, sugar, salt and baking soda.</p> <p dir="LTR" align="LEFT">Cut the butter into the flour with two knives or a pastry cutter, like you are making a pie crust.</p> <p dir="LTR" align="LEFT">Add the remaining ingredients, mix well with a spoon, then knead right in the bowl for a couple of minutes. It should be moist but firm enough to form a ball. If not, add a bit more flour.</p> <p dir="LTR" align="LEFT">Shape into a large ball, place on a greased cookie sheet or one with parchment paper, and make an X in the top with a sharp knife.</p> <p dir="LTR" align="LEFT">Bake for about 40 minutes until golden brown and sounds hollow when knocked on the bottom. Better yet, use an instant-read thermometer to look for an internal temperature of 180F degrees. Using a thermometer is a much more reliable way to gauge doneness. If the bread browns too fast, cover it with a tinfoil tent until it is done.</p> <p dir="LTR" align="LEFT">Allow to cool for a few minutes, and then serve with butter.</p> <p dir="LTR" align="LEFT">Makes 1 large loaf</p>