Currant Rye Bread

Ingredients

• 1 cup hot water (about 100° F.)
• 1 cup rye flour
• 1 1/3 cups unbleached bread flour
• 1 package yeast
• 1 teaspoon salt
• 1 Tablespoon vital wheat gluten
• 1 1/3 Tablespoons brown sugar
• 1 Tablespoon oil
• 1/2 cups currants

Directions

Combine all ingredients except bread flour and currants. Allow time for yeast to dissolve.

Gradually mix in bread flour until a stiff dough is formed. Knead for about 10 minutes.

Allow dough to rest for 10 minutes. Knead several minutes longer, adding the currants.

Place the dough in a lightly greased bowl until it is quite puffy. It may not double in bulk.

Punch the dough down and shape into three loaves. Allow the loaves to rise until it is about doubled.

Bake the loaves in a 350° F. oven for about 30 minutes.

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