A lightly sweet and soft quick bread leavened with baking soda.
In a large mixing bowl sift together the flour, baking soda and salt . Sift 2 more times to aerate the flour really well. Add the sugar and stir to uniformly combine. Gently rub the caraway seeds in the palm of your hands and add to the flour mix. Add the fruit to the flour and use a spatula in circular motion to mix uniformly .
Break the egg into a small bowl and beat well. Add the butter milk to the egg mixture and stir .
Make a well in the middle of the dry mix and slowly pour the liquids .Use a spatula or wooden spoon to gently stir to combine the wet and dry ingredients with as few strokes as possible. Add the water as needed until almost all the flour is moist and the dough comes together in a big lump. Flour the work surface and turn the shaggy dough out on it Flatten the dough using your hands to a circular disc of about 11/2" thickness.
Transfer to a cookie sheet lined with parchment paper.Mark an X on the top with a sharp knife. Transfer to the oven, reduce the temperature to 400°F (200°C)and bake for 30 to 40 minutes or till done .When done the tops will be lightly brown and the bottom will sound hollow when tapped Cool on the rack for few minutes.