CARAWAY AND RAISIN BROWN BREAD

I LOVE OFFERING SLABS OF THIS nutty and crumbly bread slathered with Irish butter alongside velvety soups made from carrots, leeks, or whatever vegetable is in season. The caraway seeds spice up this workaday bread with a pungent, dill-like flavor and a vague whiff of licorice, and the raisins lighten the loaf with a touch of fruity sweetness.

MAKES

ONE 8 × 4-INCH / 20 × 10-CENTIMETER LOAF

1⅔ cups / 240 grams all-purpose flour, plus more for flouring pan

⅔ cup / 110 grams raisins

1⅓ cups / 180 grams whole wheat flour

2 teaspoons caraway seeds

1 teaspoon baking soda

¾ teaspoon salt

1¼ cups / 295 milliliters buttermilk

Preheat the oven to 425°F / 220°C. Lightly flour a baking sheet and set it aside.

Put the raisins in a small bowl, and cover with warm water. Allow them to soak until plump, about 15 minutes. Drain.

Using a fork, mix the flours, caraway seeds, baking soda, salt, and raisins in a large bowl, and, with a fork, mix in enough buttermilk for the mixture to moisten.

Gather the dough into a ball and turn it out onto a floured surface. Knead the dough for a few minutes. You want the dough to keep its shape, but take care not to overwork it, or it will turn tough. Once it is smooth and clings together, stop kneading.

Form the dough into a round about 2-inches / 5-centimeters high and place it on the baking sheet. Using a butter knife, cut a 1-inch / 2.5-centimeter-deep cross into the dough, cutting almost to the edge. Bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped with your finger. Store in a breadbox or an airtight container for up to 5 days.