Get the glorious benefit of warm, fresh bread in about an hour!
YIELDS
5
TO
6
Ingredients
1 1/3 cups whole milk
1/3 cup apple cider vinegar
1 1/2 cups spelt flour
1 1/2 cups all-purpose flour, plus more for surface and dusting
2 1/2 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2 oz (4 tbsp) cold unsalted butter, cut into small pieces
1 cup wheat bran
1 cup currants
Salted butter, for serving
Directions
Preheat oven to 350° degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about five minutes.
Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or two knives until the mixture resembles a coarse meal. Add bran and currants and stir to distribute.
Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn the dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about seven inches in diameter. Transfer to prepared sheet.
Lightly dust the top of the loaf with flour. With a sharp knife, cut an X into the top, three-quarter inch deep. Bake, rotating halfway through until the loaf is golden brown and a tester inserted in the center comes out clean, about one hour and 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter. Enjoy!