Brown Soda Bread

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon brown sugar
• 3/4 teaspoons baking soda
• 3/8 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 tablespoon butter, melted
• 1 cup raisins
• 1 tablespoon caraway seeds, lightly crushed in mortar with pestle
• Cooking spray

Preheat oven to 450°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Add buttermilk to flour mixture; stir until blended (dough will be sticky). Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough into a 4-inch round loaf; place on a baking sheet coated with cooking spray. Cut a 1/4-inch-deep X in the top of the dough.

Bake at 450° for 15 minutes. Reduce oven temperature to 400° (do not remove bread from oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 6 servings (serving size: 1 slice)

adapted from Cooking Light