- 1 1/4 cup milk, soy milk (for a vegan version), or buttermilk
- 4 tsp lemon juice or vinegar (omit if using buttermilk)
- 3 cups whole-wheat pastry flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp caraway seeds
- 1/2 cup currants
In a mixing bowl, sift the flour, salt, baking soda, and baking powder. Stir in the caraway seeds and the currants.
Make a well in the centre of the dry ingredients, and pour in one cup of the curdled milk. Stir to form a soft dough, adding more curdled milk as needed.
Turn the dough onto a lightly floured surface and knead it a few times, gently. Shape the dough into a ball and pat it into a flattened round. Place it on the baking sheet.
Bake in the preheated oven for 35 minutes, or until a toothpick comes out clean.
Let it cool for 30 minutes before slicing. Delicious with a dab of butter.
Recipe from Susan Jane Cheney’s Breadtime.
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