Categories: bread

Ingredients

• 5 1/2 cups whole grain white wheat flour
• 2 cups fresh, buttermilk
• 1 cup dried currants
• whiskey (to soak currants
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbsp caraway seeds

Directions

1. Gently sift five and one-half cups soft white wheat flour, then stir two cups buttermilk into the flour. Combine the flour and buttermilk well until the two are thoroughly mixed together to form a soft, shaggy dough. Cover well and tightly, allowing the dough to sit at room temperature overnight or up to eighteen hours – a process referred to as “soaking.”

2. In a separate bowl or small container, pour out 1 cup dried currants then pour enough whiskey over the currants to cover them.

3. The next day, after the dough and currants have sufficiently soaked overnight or up to eighteen hours, strain the currants from the whiskey.

4. Preheat your oven to 425 degrees Fahrenheit.

5. While the oven preheats, turn the dough out onto a floured surface and gently knead one tablespoon caraway seeds, the whiskey-soaked currants, one teaspoon baking soda and one teaspoon salt into the dough. Flour your hands, as needed, and shape the dough into a nice, full and round ball. Cut a deep cross into the top of the dough.

6. When the oven has reached a temperature of 425 degrees Fahrenheit, place the dough in the oven and bake for 25 to 30 minutes.

7. Reduce the heat of the oven to 350 degrees Fahrenheit and continue to bake for another 15 to 20 minutes.

8. Remove the bread from the oven and allow it to cool thoroughly before serving.

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