Prep the oven. Heat oven to 400°F (200°C). Lightly grease a 9- or 10-inch cast iron skillet or line a baking sheet with parchment.

Mix the dry ingredients. In a large bowl, whisk together the flour, salt, sugar, and baking soda until evenly combined. Stir in the currants, if using.

Add the wet ingredients. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Pour into the flour mixture and stir gently with a wooden spoon or spatula just until a shaggy dough forms. Avoid overmixing.

Shape the loaf. Turn the dough out onto a lightly floured surface and gently knead just a few times until it comes together. Shape into a round loaf and transfer to the prepared pan or baking sheet.

Score the top. Lightly dust the top of the dough with a bit of flour (this helps keep the knife from sticking), then use a sharp knife to cut a deep “X” across the top of the loaf.

Bake. Bake for 40–45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool slightly. Let cool on a wire rack for at least 10 minutes before slicing.