Part 107 (1/2)

WHOLE WHEAT SODA BREAD WITH MILLET AND CURRANTS.

MAKES 1 LARGE LOAF.

TIME: 1 HOUR 30 MINUTES.

Our whole-grain soda bread is a little like a giant scone-not too sweet, with a dense, chewy texture and slight crunch from a little cooked millet worked into the dough. The Zante currants plump up by being cooked along with the millet, in one amazing feat of culinary dexterity. This is not a traditional soda bread (even with the caraway seeds) in the slightest, but whatever! It's Terry's most favorite thing in whole world, sliced thinly and lightly toasted for breakfast or tea.

ZANTE currants are actually cute little seedless grapes, completely different from black currants. Zantes are still referred to as currants for some mysterious reason, are commonly used as such, and are a typically a lot cheaper. Look for them in your supermarket right next to the raisins. They have a zippy, intense flavor that can satisfy any yearning for ”real” currants.

Millet: 1 teaspoon canola oil

cup millet, uncooked

1 cup boiling water

1 cups Zante currants

Dough: 2 cups whole wheat flour (white whole wheat flour is best)

1 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons baking soda

teaspoon salt

cup sugar

1 heaping tablespoon caraway seeds

cup nonhydrogenated vegan margarine, cold

1 cups plain soy milk, plus additional soy milk for brus.h.i.+ng top of loaf

1 teaspoons apple cider vinegar

PREHEAT THE oven to 375F for at least 20 minutes. Grease a 9-inch round cake pan.

Prepare the millet: In a saucepan, heat the canola oil over medium heat and add the millet. Stir constantly to toast the millet for 2 to 3 minutes, until golden and fragrant. Pour in the boiling water, stir in the currants, and cover. Cook for 18 to 20 minutes, until the liquid is absorbed and the millet is plump. Remove from the heat and fluff with a fork. Partially cover the millet and allow to cool to about room temperature.

Prepare the dough: In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Stir in the sugar and caraway seeds, then cut in the cold margarine with either a pastry cutter or two knives held together, until a crumbly mixture forms.