Preheat your oven to 400°F (200°C).

In a large bowl, whisk together all of the dry ingredients including the caraway seeds and currants.

Cut the butter into the flour until a slightly crumbly mixture forms. Do not let the butter get too warm and mushy.

With a wooden spoon, quickly yet carefully fold in the buttermilk until a ball of dough forms. Be careful not to overwork the dough. If the dough is a bit crumbly, add more buttermilk a tablespoon at a time until the dough is wet yet malleable.

Prepare a sheet pan and line it with parchment paper and dust it with flour. With floured hands, place the dough onto the parchment and shape it into a round mound. Dust the top with flour.

Grease a sharp knife or bench cutter with oil or butter and cut a cross shape nearly all the way to the bottom of the bread, quartering the loaf, but don’t separate the pieces.

Bake the loaf for 45 to 60 minutes or until amber brown on top and the loaf feels hollow when tapped at the bottom.

Let the bread rest for at least 10 minutes before serving. This bread is good for 1 to 2 days room temperature.

Enjoy!