Into a large bowl sift together the w.w.flour, 2 cups all-purpose flour, sugar, salt, baking soda; add the butter and blend the mixture until it resembles corn meal.Stir in the carrowary seeds (and raisins). In a small bowl combine the buttermilk and eggs; stir the mixture into the flour mixture and beat with a wooden spoon until it forms a ball.Turn the dough on a floured surface and knead in 1/3 to

1/2 cup more of the flour, enough to just make a soft but not sticky dough, and knead the dough for 1 or 2 minutes or until it is smooth. Flatten the dough gently into an 8" round and transfer it to a buttered baking sheet. Cut an X across the top 1/4 inch deep with a knife dipped in flour. Bake the bread in the middle of a preheated oven 350 F for 1 hour or until it sounds hollow when bottom is tapped.Transfer the bread to a bread board and serve it warm with butter. Makes 1 loaf. Cuts better next day.