2 c. unbleached all purpose flour
1/2 c. whole wheat flour
1/2 c. sugar
1 1/2 tsp. caraway seeds, optional
1 1/4 tsp. baking powder
1/2 tsp. ea.: baking soda, cream of tartar
1/4 tsp. salt
3/4 c. buttermilk
4 tbsp. unsalted butter, melted
1 lg. egg, lightly beaten
1 c. dried currants or raisins

1. Heat oven to 350 degrees. Grease a baking sheet.

2. Stir together both flours., sugar, caraway seeds, baking powder, baking soda, cream of tartar and salt in large bowl. Combine buttermilk, melted butter and egg in medium bowl. Add to dry ingredients and stir just until combined. Add currants; mix lightly.

3. Flour hands and shape dough into a ball. Transfer to baking sheet. Use a sharp knife to slash an "X" over top of loaf. Bake until browned and set in center, 45 to 50 minutes. Serve warm.

(Original recipe called for unsalted butter, but I always use butter.)

This recipe originally appeared in the CHICAGO TRIBUNE. This loaf was developed in the TRIBUNE'S test kitchen - and it combines the best features from many outstanding loaves.