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Categories:Viewed: 6 - Published at: 3 years ago
Ingredients
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup currants or raisins
- 1 3/4 cups buttermilk
- 1/4 cup (1/2 stick) butter, melted
- 1 large egg, beaten to blend
Method
- Preheat oven to 375F.
- Grease two 8-inch-diameter cake pans.
- Stir first 5 ingredients in large bowl.
- Stir in currants.
- Whisk buttermilk, butter and egg in small bowl.
- Add to dry ingredients and stir just until combined.
- Knead mixture briefly in bowl until dough comes together.
- Turn out onto floured surface and knead until smooth, about 2 minutes.
- Divide dough into 2 pieces.
- Shape each into round loaf.
- Transfer to prepared pans.
- Using sharp knife, cut an x on surface of each loaf, cutting about 1/2 inch deep.
- Bake until tester inserted into center comes out clean, about 50 minutes.
- Turn out loaves onto racks; cool.
- (Can be made 1 day ahead.
- Wrap in plastic; store at room temperature.)
