Irish unleavened currant bread

Ingredients:

• 2 cups premium wheat flour
• 1 cup black currant
• 2 tsp baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 1 tbsp. sugar
• 2 tablespoons cold butter
• 2 tbsp cold vegetable cooking oil
• 1 beaten egg
• 1 cup buttermilk
• 2 tbsp. toasted cumin seeds
• 1 tbsp melted butter
• 1 tbsp. granulated sugar

Preparation:

1. Preheat oven to 190°C.
   
   In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, mix the cold butter, shortening, and flour until crumbly. Add the egg, buttermilk, blackcurrants, and caraway seeds and stir into the flour mixture until a dough forms.
2. Turn the dough out onto a floured surface and knead gently until it begins to form a small ball. Place the dough in a lightly greased loaf pan. Make a cross in the top with a sharp knife. Brush the surface of the loaf with melted butter. Sprinkle with granulated sugar. Place the loaf in the oven and bake for 40-45 minutes, until golden brown.