Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
*NOTE: Original recipe used 1/4 C vegetable oil... I cut it back **NOTE: Original recipe used caraway seed... I changed it and used the fennel seed Preheat oven to 350 deg F (180 deg C). In small bowl, soak currants in warm water. Grease baking sheet. In mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Drain currants and add to bowl. Stir in water, honey, oil and caraway seeds just until dry ingredients are moistened. Knead with floured hands until smooth, about 1 min. Shape into 7" circle. Place on prepared baking sheet. Cut large X about 1/4" deep on top; sprinkle with sugar. Bake for about 1 hr or until toothpicks inserted in center comes out clean. Makes a 9" circular loaf. Serving size is 1/8th. Soaking currants cleans and plumps them up, making them juicier in recipes. This has an absolutely incredible flavor!! I dont like caraway so I subbed the fennel and it was wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 292.1, Fat 2.2g, Carb 63.8g, Fib 6.4g, Pro 8.4g, Sod 520mg, CFF 6.5%. Recipe by: The Lactose-Free Family Cookbook, Jan Main Posted to Digest eat-lf.v097.n069 by Reggie Dwork on Mar 13, 1997
