Pictured: full recipe (2 loaves), with currants added to just 1 loaf.
4 C flour
1 Tbls baking powder
1 tsp salt
¾ tsp baking soda
1 C raisins, dried currants...
2 C buttermilk
Sift together dry ingredients. Stir in raisins, currants (and/or caraway seeds, etc). Add buttermilk and stir until dough forms. Turn dough onto floured surface and knead for one minute. Halve the dough; shape each half into a round loaf. Transfer loaves to lightly greased baking sheet.
Use a sharp knife to cut a ¼" deep 'X' across tops of loaves. Bake at 350°, 45-55 minutes. Transfer loaves to rack to cool.