Ingredients:

  • 4 cups (500g) All-Purpose Flour, plus extra for dusting
  • 1/3 cup (65g) Granulated Sugar
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1 teaspoon Fine Sea Salt
  • 1 cup (150g) Currants or Raisins
  • 4 tablespoons (56g) Unsalted Butter, very cold and cut into small cubes
  • 1 3/4 cups (400ml) Cold Buttermilk

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. If using currants, toss them into the dry mix.
  3. Add the cold, cubed butter to the dry mixture. Using your fingertips, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Make a well in the centre of the dry ingredients and pour in the cold buttermilk all at once.
  5. Gently fold the mixture together just until a shaggy, slightly sticky dough forms. Do not overmix, as this develops gluten and toughens the loaf.
  6. Turn the dough out onto a lightly floured surface. Gently pat and shape the dough into a round, about 1 1/2 inches thick. Avoid kneading.
  7. Transfer the round to the prepared baking sheet. Use a sharp knife to cut a deep cross ('X') across the top, cutting about halfway down the thickness of the dough.
  8. Bake for 35–45 minutes. The bread is done when it sounds hollow when tapped on the bottom and the crust is a deep golden brown.
  9. Transfer the loaf to a wire rack immediately to cool. For the most traditional flavour, wrap the cooling loaf in a clean tea towel while it rests.