Preheat oven to 350°F. Sift the dry ingredients over currants and stir well. Add enough buttermilk to make a soft dough when mixed.
Turn onto a lightly floured surface and knead gently for a minute or two until the dough is no longer sticky. Shape into a nicely rounded loaf and place on a lightly greased baking sheet. Bake for 50-60 minutes.
We like to enjoy this with a glass of 2016 Cabernet Sauvignon XXII.
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