Yum, that was delicious. I made it with half whole wheat pastry flour and half all-purpose flour, and it had a great texture. I used raisins, but I'd like to try it with currents in the future (didn't have any). I left out the caraway and, like Julie, used turbinado sugar on top. I ignored the whole moat thing and just sprinkled the sugar on top with no buttermilk (or, rather, yogurt since my buttermilk had turned into a solid lump in the carton). I agree that it was very sweet. More like a typical tea cake bread that a proper bread-bread, if you know what I mean. But still delicious.

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