Irish Soda Bread

4½ c whole wheat flour (separated)
2½ t baking soda
1 t salt, if desired
1½ T sugar or honey
2 T canola oil
1 c raisins, optional
2 T caraway seeds
1½ c buttermilk
2 large eggs, lightly beaten
Melted butter or oil for brushing loaf, if desired

In a large bowl, combine 4 cups of the flour with the soda & salt. Add the oil and honey and work in with a pastry blender or fork. Stir in the raisins and caraway seeds.

In a small bowl, combine the buttermilk and eggs. Stir this into the flour mixture, beating with a wooden spoon until the dough forms a ball. Turn the dough out onto a floured surface and work in as much of the remaining ½ cup flour as needed to make a soft, but not sticky, dough. Knead the dough 1 or 2 minutes or until it is smooth.

Shape the dough into a fat 8" pancake. Place the dough on a greased baking sheet. Using a floured knife, cut an "X" ¼" deep across the top.

Bake the bread in the center of a preheated 350 degree oven for 45 to 55 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the oven to a board, and brush the top with melted butter or oil, if desired. Serve the bread warm, at room temperature, or toasted.