Ingredients
- 240 gr wholewheat flour
- 140 ml soymilk
- 140 ml warm water
- 110 gr currants
- 80 gr margarine
- 45 gr shortening
- 30 ml water (hot)
- 18 gr yeast
- 12 gr candied peel
- 4 gr sugar
- 1 gr nutmeg
- 1 gr saffron
- 1 gr salt
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 180ºC . 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"
