Irish Soda Bread with Maple Butter

For the Irish Soda Bread:

2 cups whole wheat flour

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking soda

2 teaspoons caraway seeds

1 teaspoon salt

1/3 cup raisins

1/3 cup golden raisins

2-2 1/4 cups buttermilk

For the Maple Butter:

8 ounces unsalted butter, softened

1/4 cup maple syrup

For the Irish Soda Bread:

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Combine the flours, sugar, baking soda, caraway seeds and salt in a large bowl. Stir in the raisins. Add the buttermilk and mix with a rubber spatula or wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead it 6 to 7 times until it comes together. Form the dough into an 8-inch diameter ball and transfer to the baking sheet. With a sharp or serrated knife slash a 1/2-inch deep cross on the top of the dough and transfer to the oven. Bake until the bread is golden brown and the loaf sounds hollow when tapped, 40 to 45 minutes. Cool on a wire rack at least 20 minutes before slicing. Serve with maple butter.

For the Maple Butter:

1. Whisk the butter and maple syrup in a bowl until well combined. Transfer to bowl and serve with Irish soda bread.