My soda bread is made with half whole wheat and half plain white flour, and currants rather than raisins. Instead of cutting in the butter at the beginning, you butter the hot loaf all over as soon as it comes out of the oven. The recipe came from a nice lady named Frances McSwiggan who brought it with her when she emigrated to Ottawa from Northern Ireland sometime in the mid-1960s.

I shall make some tomorrow -- must buy buttermilk on my way home from work tonight ...