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Wholemeal Einkorn Currant Bread

Makes 1 loaf

Breads sweetened with fruit or berries have a long history throughout the British Isles, and recipes vary according to local ingredients or customs. Depending on the time of year we bake this loaf with fresh blackcurrants or dried currants although our ancestors may have used edible hedgerow fruits and berries.

Free from Soya, Nuts
Vegetarian, Wholemeal


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  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.


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


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40-45 minutes

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