1. Preheat the oven to 375⁰ F. Grease a 9 x 10-inch round baking pan or a 10-inch cast iron skillet and set aside.

2. Place currants in a saucepan, cover with water, bring to a boil, immediately remove from heat, and set aside.

3. Whisk the baking soda and buttermilk together in a large bowl.

4. In a separate large bowl, gently whisk together the dry ingredients (through sugar) until thoroughly combined. Add the chilled butter pieces and toss to coat. Use your fingers (thumb and forefinger) to flatten each piece of butter, pressing it into the dry mixture, until all pieces are flattened. Note: You want small, flat pieces of butter throughout the dry mixture. Drain the currants and add to the dry mixture, using a large spoon to toss and combine.

5. Whisk the eggs into the buttermilk mixture. Create a well in the center of the dry ingredients and add the buttermilk-egg mixture. Use a wooden spoon to pull the flour mixture from around the bowl into the center, combining with the buttermilk, until a sticky dough is formed and all dry ingredients are incorporated.

6. Place the dough in the center of the prepared baking pan, shape it into a round, leaving ½- to 1-inch between the dough and the sides of the pan all the way around. Use the back side of a spoon to smooth the surface. Place a sharp knife under hot water for approximately 30 seconds, dry the knife, and slice a large “X” on the top, about ½-inch deep.

7. Place the baking pan in the center of the preheated oven and bake for 35-40 minutes, or until the bread is nicely browned, firm to the touch, and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the baking pan for 10 minutes before transferring onto a wire rack to cool further.

8. Slice and serve warm with butter. It is also excellent rewarmed in the toaster oven or served at room temperature.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.