Preheat oven to 400° F / 205° C.  Line a half sheet rimmed baking tray with parchment.

In a large bowl, whisk all purpose flour, whole wheat flour, kosher salt, and baking soda.

With your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Add the rolled oats and dried fruit and toss to combine.

Make a well in the dry ingredients. Pour in the buttermilk and honey.

With a bench scraper, mix until just barely combined. Do not overmix. Dough will be sticky.

With your hands, pat dough into a loose, 6-inch round ball. Coat in additional rolled oats.

Transfer to prepared tray.

With a sharp paring knife or bread lame, cut a cross-shaped incision into the top of the loaf.

With your fingertips, press down gently on each triangle to increase the size of the opening.

Bake in preheated oven for 30 minutes, or until top and bottom turn golden brown and bottom of loaf sounds hollow when tapped. Transfer to a wire rack and allow to cool briefly.

Slice with a serrated knife. Serve warm, accompanied by salted butter or brandy butter.

Wrap leftover bread in aluminum foil. Store at room temperature for up to 1 day.