Made this today and it was absolutely incredible tasting. I don't like
caraway seeds so I subbed the fennel and it tasted wonderful. It is also a
lactose-free recipe for those who are lactose-intolerant.
Reggie
* Exported from MasterCook *
Fennel (Caraway) Currant Soda Bread <R T>
Recipe By : The Lactose-Free Family Cookbook, Jan Main
Serving Size : 8 Preparation Time :0:00
Categories : Breads Hand Made
Lactose Free Low Fat
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Currants
3 C Whole-Wheat Flour
1 C All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
1 1/2 C Water
1/4 C Honey
2 Tsp Vegetable Oil -- *Note
2 Tsp Fennel Seed -- **Note
Granulated Sugar
*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@jeff-and-reggie.com>
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NOTES : Cal 292.1
Fat 2.2g
Carb 63.8g
Fib 6.4g
Pro 8.4g
Sod 520mg
CFF 6.5%