I personally love the combination of the tart caraway seeds and the sweet raisins in this bread but feel free to leave out either or both if you prefer. This recipe also works well with King Arthur Measure for Measure or Bob's Red Mill 1:1 gluten free flours.
Place 1/2 stick butter in the freezer.
Line a baking sheet with parchment paper or a silicone baking mat.
.Whisk first 5 ingredients in large bowl to blend.
Remove butter from the freezer and, using a box grater , shred the butter into the flour mixture and quickly rub it in until coarse crumbs form and it is evenly distributed.
Add buttermilk to dough.
Using a wooden spoon (or your hands), gently fold the dough together until it is too stiff to stir. With lightly floured hands on a lightly floured surface, work the dough into a ball as best as you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. Do not overwork the dough or your bread will be tough and chewy.
Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with your favorite spreads & toppings.
Cover and store the bread at room temperature for 2 days or well wrapped in the freezer for up to 1 month.