Prepare Your Pan and Oven: Preheat the oven to 350°F / 175°C. Generously butter an 8-inch round cake pan. If using a glass dish, reduce the oven temperature to 325°F / 165°C. 2.
Combine Dry : In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, salt, and baking soda until well combined. 3.
Cut in the Butter: Add the cold, cubed butter to the flour mixture.
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the raisins and caraway seeds. 4.
Add Wet : Pour in the buttermilk or yogurt and stir with a fork until just combined. The dough will be sticky and shaggy; do not overmix. If it seems too dry, add another tablespoon of buttermilk. 5.
Knead and Shape: Turn the dough out onto a lightly floured surface.
Knead gently for about 1 minute, just until it comes together.
Shape it into a round loaf and place it in your prepared cake pan. 6. Score and Bake: Using a sharp knife or kitchen scissors, cut a deep 'X' across the top of the loaf.
Brush the surface with milk.
Bake for 60 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean. 7.
Cool Completely: Remove the bread from the pan and let it cool on a wire rack. For the best texture and easiest slicing, allow it to cool completely before serving.
Do not overwork the dough.
Mix and knead only until the are just combined. Overmixing develops gluten and will result in a tough, dense loaf.
