Scoop the dough into the prepared pan and bake for 30 to 40 minutes, or until a wooden skewer or cake tester inserted at the center comes out clean.
Allow to cool in the pan for 5 to 10 minutes before turning out onto a wire rack. Serve warm with butter or jam.
OATMEAL-RYE SODA BREAD WITH HERBS AND WALNUTS
Follow the recipe above, but instead of white pastry flour substitute 2 1/2 cups whole-wheat pastry flour, 1 cup oatmeal and 1 cup rye flour. Omit the caraway seeds. In place of the currants, stir in 3 tablespoons chopped fresh thyme, 3 tablespoons chopped fresh chives and 1 cup chopped toasted walnuts. Bake as directed.
DOUBLE CHOCOLATE CHERRY SODA BREAD
Follow the main recipe, but sift 1/2 cup cocoa powder into the dry ingredients in the first step. Also, increase the sugar to 2/3 cup and omit the caraway seeds. In place of the currants, stir in 1 cup chopped dried cherries and 1 cup chopped dark chocolate. Bake as directed.