Buttermilk-raisin bread

A hearty buttermilk sweet bread with caraway seeds, raisins or currants.

1 loaf



  1. Preheat oven to 425F. Line a large baking sheet with parchment paper or foil.
  2. Stir flours with currants, caraway seeds, soda and salt in a large bowl.
  3. Stir molasses with 1 tbsp hot water in a measuring cup.
  4. Add buttermilk and stir until just combined.
  5. Turn out onto a lightly floured surface and shape into a ball without kneading.
  6. Transfer to prepared sheet and pat into a 6-in. circle.
  7. Cut a ½-in. Deep cross into the top of the bread. Bake 15 min.
  8. Reduce oven to 375F. Bake another 30 to 35 min or until golden brown.
  9. Transfer to a rack and cool at least 30 min before slicing.