Irish soda bread

Whisk the flours, oats, salt, baking soda and baking powder thoroughly, a minute or two, in place of sifting.

Cut the butter into chunks and freeze 10 to 15 minutes; cut into the flour with a pastry cutter 4 to 5 minutes to a coarse meal.

Whisk the egg, honey, zest and buttermilk in a separate bowl.

Make a well in the dry mix, pour in the wet mix and dried fruit, stir with a wooden spoon to a very wet, sticky, slightly crumbly dough.

Turn onto a well floured surface; press down, fold edges in and form a large soft ball using only enough flour to stop sticking.

Cut in half and shape each into a round loaf; place on a lined baking sheet.

Rest 15 minutes while the oven preheats to 375.

Slash an X at least half an inch deep in each loaf with a serrated knife.

Bake in the center of the 375 degree oven 45 minutes until browned; cool before slicing.