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Ingredients
  • 2 teaspoons caraway seeds
  • 2 cups (280 grams) rye flour
  • ⅓ cup (70 grams) sugar
  • ⅓ cup (50 grams) dried currants
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (1 stick or 115 grams) unsalted butter, cold, plus 1 teaspoon at room temperature, for finishing the soda bread
  • ⅓ cup (80 grams) fat-free buttermilk
  • ⅓ cup (80 grams) creme fraiche
  • 1 large egg (about 50 grams), at room temperature
  • 1 large egg yolk (about 20 grams)
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