About this recipe:This bread contains currants and a touch of caraway, which tastes really great. Once the bread isn't quite so fresh, it is still very good toasted. The recipe yields 2 loaves.
550g plain flour
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon bicarbonate of soda
1 tablespoon caraway seeds
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
Mix flour, baking powder, salt, bicarb and sugar.
Put the currants in a small bowl and pour hot water over them. Drain in a colander and dry with kitchen paper. Add to the flour mixture along with the caraway.
Add the buttermilk to the dough and work the dough with a dough hook for 1-2 minutes until all ingredients are well mixed.
Line a baking tray with baking parchment. With floured hands, form two loaves and lay apart from each other on the baking tray (they can be an irregular shape). Dust with a little flour, and use a sharp knife to cut a cross on each loaf.
Bake for 45-55 minutes in the preheated oven until a skewer comes out clean. Cool on wire rack.
Easy to prepare, but the dough was rather wet to use the dough hook. I checked it after 35 minutes and it was already browned so I covered it with a piece of foil. After 45 minutes, it was slightly overcooked. It was still nice and soft in the middle however. Perfect amount of currants, but could use a touch more caraway seed. - 08 Mar 2012