Ingredients

seven pounds wholemeal flour
one and a half ounces dried yeast
a pinch of salt
one pound currants
a mixture of warm water and milk

Method

Soften the yeast with a little warm water.
Work the currants into the flour, make a well in the centre and pour in the yeast mixture.
Allow the yeast to become frothy and then proceed to mix the dough by adding the milk and water gradually to give a soft consistency.
Knead well and leave to rise in a warm place for an hour.
Shape into loaves, put them in greased tins and bake in a hot oven.

This currant bread was baked for special occasions only – to celebrate Christmas and the New Year and for Harvest Home Suppers.