2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon caraway seed (optional)
2 tablespoon sugar
2-4 tablespoons butter *
1½ cups currants/raisins **
1 cup low fat buttermilk ***
- Preheat oven to 375°.
- Whisk the flour, soda, salt, caraway seed and sugar together in a bowl.
- Using a pastry blender cut butter into the dry mixture until the butter pieces are rice sized. Add raisins and toss until combined. Add buttermilk and stir until dough resembles a large ball.
- Place the dough on a lightly floured surface and knead 8-9 times. Place dough on a lightly greased cookie sheet. With a floured knife, score the top of the bread, making an X shape.
- Bake 30 to 35 minutes.
* I only use 2 tablespoons of butter
** Soak the raisins/currants in hot water before adding them to the recipe to make the raisins softer when the bread is finished. Pour hot water over the raisins in a medium bowl. Let them soak for several minutes then drain and blot excess water.
*** Instead of buttermilk, you can use 1 teaspoon vinegar and enough milk to make 1 cup.