Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::16
Yield::1 9-inch loaf
Ingredients
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1 cup raisins
1 cup dried currants
4 cups all-purpose flour, or more if needed
1 cup white sugar
2 teaspoons salt
1 teaspoon baking soda
1 ¾ cups buttermilk
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.