1/2 cup rolled old-fashioned oats (not quick)
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon caraway seeds (optional)
1/2 to 1 cup raisins and/or Craisins soaked in 2 tablespoons warm rum

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

In a large bowl, whisk together all dry ingredients: (rolled oats, whole wheat flour, all-purpose flour, baking powder, baking soda, sugar and salt). Add butter cubes to the mixture and use a pastry blender or two forks to cut in the cold butter until it resembles coarse crumbs. Alternatively, you can pulse the dry ingredients in a food processor with the cold butter cubes until the mixture is the consistency of meal.

Make a well in the center and add 1 1/4 cups of buttermilk to it. Stir the liquid into the dry ingredients with a spatula or large wooden spoon until just combined, being careful not to overmix. If needed, you can also gradually add a little more buttermilk to achieve the right consistency (it should be sticky and moist).

Add 1 tablespoon of caraway seeds to the bowl if desired. Stir them in with a spoon until they are evenly distributed throughout the dough. If using raisins or Craisins, add them now and gently mix them into the batter (they don't need to be fully incorporated).

Transfer dough to a lightly floured surface and shape into a round loaf. Place on your prepared baking sheet and score an "X" across the top using a sharp knife. (Also Known As "Letting the Devil Out" This will help it cook evenly and prevent the bread from Doming in the center during baking.

Bake at 375°F (190°C) for 20 minutes, then reduce heat to 350°F (176°C) and continue baking for another 45-55 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and the loaf will sound hollow when tapped on the bottom.

Remove from oven and transfer to a wire rack (I like to brush the bread with melted butter) to cool for at least 10 minutes before slicing.

Serve warm or room temperature with soft butter and jam, as Irish soda bread is best enjoyed fresh!

Submitted by: Belle