Ingredients:

  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 tablespoons (25g) granulated sugar (optional)
  • 1 ¾ cups (415ml) buttermilk
  • 2 tablespoons (30ml) melted unsalted butter, cooled slightly
  • 1 large egg, lightly beaten
  • ½ cup (75g) raisins or currants (soaked in warm water for 10 minutes, then drained) - Optional
  • 1 tablespoon (15ml) Caraway seeds - Optional

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare baking sheet with parchment.
  2. In a large bowl, whisk together the flour, baking soda, salt, and sugar (if using). Make sure there are no lumps of baking soda.
  3. Stir in the soaked and drained raisins or currants (if using). Add caraway seeds if using.
  4. In a separate bowl, whisk together the buttermilk, melted butter, and egg.
  5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  6. Using a wooden spoon or your hands, gently mix until just combined. Do not overmix! The dough will be shaggy and sticky.
  7. Turn the dough out onto a lightly floured surface. Gently shape it into a round, about 6-7 inches in diameter. Don't knead it!
  8. Place the dough on the prepared baking sheet. Use a sharp knife or bread lame to cut a deep cross (X) into the top of the loaf.
  9. Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  10. Remove the loaf from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely (or slice and serve warm – resist if you can!)