Preparation:
Preheat the oven to 375 degrees. Combine the flour and baking soda. With 2 knives or a pastry blender, work in the margarine until the mixture resembles coarse crumbs.
Toss in the caraway seeds and currants. With a fork, mix in the buttermilk and mix until just blended. Turn the dough out onto a lightly floured surface and knead very gently for 20 strokes, just until smooth. Do not overwork the dough.
Pat well into a 9-inch pan or shape well on a baking sheet. Make a shallow 4-inch cross in the center of the loaf and bake for 25 to 30 minutes until golden. Serve warm.
10 servings/Serving size: one 1-inch slice |
