Prep Time::30 mins
Cook Time::45 mins
Additional Time::15 mins
Total Time:: 1 hr 30 mins
Servings::16
Yield::2 loaves
Ingredients
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3 ¼ cups all-purpose flour
½ cup whole wheat flour
¼ cup rolled oats
1 ½ teaspoons salt
1 ¼ teaspoons baking soda
1 teaspoon baking powder
¼ cup cold unsalted butter, cut into small cubes
1 ¾ cups buttermilk
1 large egg
2 tablespoons honey, or more to taste
2 teaspoons grated orange zest
1 cup dried currants
⅓ cup golden raisins
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together flours, oats, salt, baking soda, and baking powder in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles a coarse meal.
Beat together buttermilk, egg, honey, and orange zest in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf. Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
Recipe Tip
You can use quick-cooking oats in place of rolled oats if desired.