Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
16
Yield:
1 9-inch loaf
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.
Cook's Note:
You may use 2 cups of raisins instead of currants. If you sour your own milk, use a little less. Just pour it in gradually.
Nutrition Facts (per serving)
225
Calories
1g
Fat
52g
Carbs
5g
Protein
