Pre-heat oven to 350F degrees. Place parchment on a baking sheet, or lightly grease and set aside.

In a large mixing bowl or in the bowl of a stand mixer, place all dry ingredients in the order listed. Add the raisins and give everything a quick whisk.

Add all 1 1/2 cup buttermilk and on low speed, mix until it forms a soft dough, about 30 seconds. You can do this by hand if you like. There will/may be some dry ingredients and possibly a few raisins that just won't mix in. That is fine.

Turn dough out onto a lightly floured surface and knead just until it's a smooth ball, only another 20-30 seconds.

Place the ball of dough onto the baking sheet and press to spread and flatten the dough. Slash the top with a sharp knife. Pat the top with some of the excess flour. This will give the bread a nice rustic finish.

Bake for 40-45 minutes, until bread is just golden.

Remove from oven and let cool for 15 minutes before slicing.

Serve with softened butter.