- 6 tbsp. butter
- 3/4 c. sugar
- 2 large eggs
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 2 c. whole wheat flour
- 1 c. unbleached all-purpose flour
- 1 1/2 c. buttermilk
- 1 c. currants
- 1 tbsp. milk, for glaze
- 1 tbsp. coarse sugar, for topping
- In a large bowl, beat together the butter and sugar until smooth. Add the eggs, and beat on high speed until the mixture is thick and light-colored, about 2 minutes. Stir in the baking powder, baking soda, and salt, then 1 cup of the wheat flour. Gently beat in half the buttermilk, then another cup of the wheat flour. Add the remainder of the buttermilk, and the final cup of all-purpose flour, mixing until smooth. Stir in the currants.
- Spoon the mixture into a lightly greased 8″ round pan, and line the bottom with parchment paper. Drizzle the milk atop the batter, and sprinkle with the sugar.
- Bake the bread in a preheated 325° oven for 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Tent a sheet of aluminum foil over the top for the final 15 minutes, if it appears to be browning too quickly. Remove the bread from the oven, wait about 5 minutes, then carefully turn it out onto a rack to cool. Allow the bread to cool for at least 1 hour before slicing.