Wholemeal Einkorn Blackcurrant Bread

1kg/2lb bread tin, pastry brush and mixing bowls

500g Doves Farm Organic Wholemeal Einkorn Flour
2 tsp Doves Farm Quick Yeast
75g soft brown sugar
50g butter, melted
250ml tepid milk
1 egg
150g blackcurrants
1 tbsp caster sugar
1 tsp boiling water
butter, for tin

220°C, Fan 200°C, 425°F, Gas 7

1. Measure the flour, yeast and soft brown sugar into a bowl and stir to combine.
2. Melt the butter, pour it into a mixing bowl and add the milk.
3. Break the egg into the bowl and beat everything together.
4. Add the flour blend and stir into a soft dough.
5. Cover the bowl with a large upturned bowl and leave to rise until doubled in size, 1-2 hours.
6. Rub some butter around the inside of a 1kg/2lb bread tin.
7. Add the fruit to the dough and combine gently.
8. Shape the dough and put it into the prepared tin.
9. Invert a large mixing bowl over the tin and leave to rise in a warm place for 45 minutes.
10. Pre-heat the oven.
11. Remove the inverted bowl and bake for 40-45 minutes.
12. Put the caster sugar into a small bowl, add the boiling water and stir to make a syrup.
13. Remove the bread from the oven and carefully tip it out of its tin.
14. Brush the syrup all over the currant bread.
15. Leave to cool on a wire rack.