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Ingredients
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1 cup raisins
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1 cup dried currants
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4 cups all-purpose flour, or more if needed
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1 cup white sugar
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2 teaspoons salt
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1 teaspoon baking soda
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1 ¾ cups buttermilk
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
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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.
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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.
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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 |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 225 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 1mg | 0% |
Sodium 400mg | 17% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 2g | 6% |
Total Sugars 25g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 48mg | 4% |
Iron 2mg | 11% |
Potassium 222mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.