| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Breads, Hand made, Lactose fre, Low fat |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Currants |
| 3 |
c |
Whole-Wheat Flour |
| 1 |
c |
All-Purpose Flour |
| 2 |
ts |
Baking Powder |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 1/4 |
c |
Honey |
| 2 |
ts |
Vegetable Oil, *Note |
| 2 |
ts |
Fennel Seed, **Note |
|
|
Granulated Sugar |
INSTRUCTIONS
*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 don't like caraway so I subbed
the fennel and it was wonderful.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
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 <reggie@reggie.com> on Mar 13, 1997
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