This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
Courtesy of Fleischmann’s®
Breakdown of times:
Prep Time: 15 minutes
Proof Time: 30 minutes
Bake Time: 20 to 25 minutes
ingredients
directions
Combine 1 cup (250 mL) all-purpose flour, whole wheat flour, currants, undissolved yeast, sugar, salt and baking soda in a large bowl. Heat milk and water until very warm (120 to 130°F/50 to 55°C); add to flour mixture and beat with a wooden spoon for 2 minutes. Gradually, stir in enough flour to make a stiff batter.
Spoon batter into two (8-1/2 x 4- 1/2-inch/ 22 x 13 cm) loaf pans that have been greased and sprinkled with cornmeal. Cover with tea towel or greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake in preheated 400°F (200°C) oven for 20 to 25 minutes or until cake tester inserted in the center comes out clean. Remove from pans immediately; cool on wire rack. Slice and toast to serve.