Recipe - Fennel (Caraway) Currant Soda Bread R T

Three fourths cup Currants
3 cup WholeWheat Flour
1 cup AllPurpose Flour
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 One half cup Water
One fourth cup Honey
2 teaspoon Vegetable Oil, *Note
2 teaspoon Fennel Seed, **Note
Granulated Sugar

*NOTE: Original recipe used One fourth 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, allpurpose 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 LactoseFree Family Cookbook, Jan Main Posted to Digest
eatlf.v097.n069 by Reggie Dwork reggie@reggie.com on Mar 13, 1997