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
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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.”
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In a separate bowl or small container, pour out 1 cup dried currants then pour enough whiskey over the currants to cover them.
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The next day, after the dough and currants have sufficiently soaked overnight or up to eighteen hours, strain the currants from the whiskey.
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Preheat your oven to 425 degrees Fahrenheit.
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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.
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When the oven has reached a temperature of 425 degrees Fahrenheit, place the dough in the oven and bake for 25 to 30 minutes.
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Reduce the heat of the oven to 350 degrees Fahrenheit and continue to bake for another 15 to 20 minutes.
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Remove the bread from the oven and allow it to cool thoroughly before serving.