Fragrant homemade whole-wheat bread that is ready in less than 1 hour. The recipe is easily doubled.
Preheat oven to 400 degrees F. Coat a pie pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar, baking soda and salt in a large bowl. Stir in currants and caraway seeds. Make a well in the center of the dry ingredients. Gradually pour in the buttermilk, stirring with a fork until just combined. (Do not overmix.)
Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, flatten slightly and place in the prepared pie pan. Brush the top with buttermilk and dust with flour. With a sharp knife, cut a 1/2-inch-deep X into the top of the loaf.
Bake the loaf until it is brown on top and sounds hollow when tapped on the bottom, 30 to 40 minutes. Let cool slightly before slicing.
1 1/2 starch, 1/2 fruit