Saffron Cake

Ingredients

1 gr saffron
30 ml water
18 gr yeast
4 gr sugar
140 ml warm water
240 gr wholewheat flour
1 gr salt
1 gr nutmeg
80 gr margarine
45 gr shortening
110 gr currants
12 gr candied peel
140 ml soymilk

Instructions

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 180ÂșC . Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices"