Raisin and Currant Irish Wheaten Bread

Preheat oven to 350ºF. Coat the bottom of a cast iron skillet with a teaspoon of coconut oil or with butter. Combine the dry and the wet ingredients, along with the raisins and currants. With your hands, mix until just combined. Add more buttermilk if the dough is too dry. Knead until it just comes together and then form into a large ball, place into the prepared skillet and let rest for 20 minutes. Brush with a tablespoon of buttermilk, make a cross on the top of the bread and bake in the preheated oven for 40–50 minutes or until a tester comes out clean. Serve with butter and/or drizzle with honey!