Wholemeal Einkorn Currant Bread


  • 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


  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.