• 1 C dried black currants
• 1 egg
• 1 ¾ C buttermilk
• 4 ¼ C All purpose flour
• 3 TBSP sugar
• 1 tsp salt
• 1 tsp baking soda
• 5 TBSP cold butter

Directions:

Preheat the oven to 400º

Soak currants in Creme de Cassis and set aside.

Whisk together buttermilk and egg. Set aside.

Mix together the flour, sugar, salt and baking soda. In the flour mixture, grate in the butter and mix until all butter is covered in flour. Pour in the buttermilk mixture and stir everything together. Drain Creme de Cassis from the currants and add the berries into the dough. Transfer onto a lightly floured surface and knead for about 30-60 seconds until everything comes together. Don’t overwork the dough. Shape it into a loaf, score the top of the loaf with a sharp knife  and transfer the loaf onto a parchment paper covered baking sheet. Bake for 50-55 mins until lightly browned. Transfer onto a cooking rack and let cool slightly before cutting.