Ingredients:

  • 480g all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 420ml cold full-fat buttermilk
  • 1 large egg, beaten
  • 42g cold unsalted butter, cubed
  • 150g sultanas or raisins
  • 1 tbsp caraway seeds

Instructions:

  1. Whisk the flour, baking soda, and salt in a large mixing bowl to ensure the leavening agent is perfectly distributed.
  2. If using butter, rub the cold cubes into the flour mixture with your fingertips until it resembles coarse sand.
  3. Make a well in the center of the dry ingredients. Add the cold buttermilk, beaten egg, raisins, and caraway seeds.
  4. Use a wooden spoon or a 'claw' hand shape to gently draw the flour into the liquid until a shaggy, sticky dough forms. Do not over-mix.
  5. Turn the dough onto a lightly floured surface and gently fold it 2-3 times to form a cohesive round disc approximately 1.5 to 2 inches thick.
  6. Transfer to a parchment-lined baking sheet or cast iron skillet. Score a deep 'X' into the top of the loaf using a sharp knife.
  7. Bake at 400°F (200°C) for 35 minutes until the loaf sounds hollow when tapped on the bottom and the crust is mahogany-colored.