1 cup raisins or currants, rinsed in hot water and patted dry
2–1/4 cups buttermilk
Preheat the oven to 350°F. Lightly oil a large baking sheet using olive oil or cooking spray. Sift together flour, baking powder, salt and baking soda in a large mixing bowl. Add the raisins and caraway seeds and stir well to combine.
Create a well in the center of the flour mixture. Pour the buttermilk into the well. Stir the buttermilk into the flour mixture, starting in the center and working your way to the outside of the bowl until a dough forms. If needed, add additional buttermilk (1 tablespoon at a time) to form the dough.
Turn the dough out onto a lightly-floured surface and knead for 1 minute. Form a large disc out of the dough. Cut the dough in half with a knife and with floured hands, form two small discs out of the dough. Using a serrated knife, cut a 1/4-inch deep square or X into each disc of dough.
Place both discs of dough on the lightly-oiled baking sheet. Be sure to place the discs far apart, as they will rise while baking. Bake for 45-55 minutes, or until crust is golden brown and bread tests clean when poked with a knife. Remove from the oven and allow bread to cool at least 20 minutes before slicing!