From Austin resident Chim O’Connor, who says this bread reminds her of her grandmother’s recipe for St. Patrick’s Day.
Makes: 10-12 servings
Ingredients
· Canola oil, for pan
· 2 ½ cups buttermilk, more for brushing
· 1 large egg
· 1 1/2 cups dried currants
· 3 cups all-purpose flour
· 1 cup whole wheat flour
· 1/4 cup wheat germ
· 3 tbsp. sugar
· 2 tsp. baking soda
· 2 tsp. kosher salt
· 6 tbsp. unsalted butter, cut into squares
Directions
Preheat oven to 400 degrees F. Lightly oil a 9-inch cast-iron skillet or pan. Whisk together buttermilk and egg in a bowl. Add currants and combine. Whisk together all-purpose flour, whole wheat flour, wheat germ, sugar, baking soda, and salt in a second bowl. Rub butter into flour mixture until small pebbles form. Add buttermilk mixture, stirring in one direction and gradually incorporating, until combined (dough will be sticky). Shape dough into a ball; transfer to the skillet or pan. Let it rest 10 minutes. Brush with buttermilk. Cut a large “X” about 1 inch deep in top of loaf. Bake until golden brown and internal temperature registers 195°F to 200°F on an instant read thermometer, 50 to 60 minutes. Transfer to a wire rack and cool. Serve with butter.