Preheat the oven to 160?C. Position a rack in the center of the oven.
Combine the flours, baking powder, and salt in a medium bowl and mix thoroughly with a whisk or fork.
In a large bowl, mix the brown sugar and oats. Heat the milk and butter in a small pot or microwave-safe bowl until the milk is hot and the butter is melted. Combine the hot milk with the oat mixture. Let stand for 10 minutes. Whisk in the eggs and vanilla. Stir in the flour mixture. Stir in the nuts and currants. The batter will be very thick and sticky.
Scrape the batter onto the prepared pan. Spread it to form a 5 x 12 inch rectangle about 3/4 inch thick. Sprinkle with cinnamon sugar. Bake for 30 to 35 minutes, until firm and starting to colour around the bottom edges. Rotate the pan from front to back halfway through the baking time to ensure even baking. Set the pan on a rack to cool for at least 15 minutes. Leave the oven on, turning it down to 150?C.
Transfer the loaf carefully to a cutting board. Using a sharp serrated knife and a sawing motion, cut the loaf crosswise into 1/2-inch slices. Transfer the slices to an unlined baking sheet, standing them at least 1/2 inch apart. Bake for 20 to 25 minutes to toast without overbrowning, rotating the pan from front to back halfway through the baking time. Set the pan on a rack. Cool the biscotti
For the walnuts and currants, I used a combination of sunflower seeds and dried cranberries]
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|Serving Size: 1 recipe (1121g)|
|Recipe Makes: 1|
|Calories from Fat: 1582 (53%)|
|Amt Per Serving||% DV|
|Total Fat 175.8g||234 %|
|Saturated Fat 53.5g||267 %|
|Monounsaturated Fat 51.4g|
|Polyunsanturated Fat 50.1g|
|Cholesterol 2251.8mg||693 %|
|Sodium 1170.4mg||40 %|
|Potassium 3051.9mg||80 %|
|Total Carbohydrate 232.1g||68 %|
|Dietary Fiber 42.5g||170 %|
|Sugars, other 189.6g|
|Protein 138.7g||198 %|
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Calories per serving: 2992
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