Ingredients
- ¾ cup whole-wheat flour
- ¾ cup all-purpose flour
- 2 Tbsp. sugar
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup currants
- 2 tsp. caraway seeds
- ¾ cup low-fat buttermilk, plus additional for brushing
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Instructions
- Preheat oven to 400ºF. Coat a pie pan with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, sugar, baking soda, and salt in a large bowl. Stir in currants and caraway seeds.
- Make a well in the center of the dry ingredients. Gradually pour in the buttermilk, stirring with a fork until just combined.
- Turn the dough out onto a lightly floured surface and pat into a ball. Flatten slightly and place in the prepared pie pan. Brush the top with buttermilk and dust with flour. With a sharp knife, cut an X into the top of the loaf.
- Bake the loaf until it is brown on top and sounds hollow when tapped on the bottom (30-40 minutes). Let cool for 2 hours before slicing.