Ingredients :
Cup currants
2 cups flour, gluten, high protein mix
More if the dough is sticky, dust
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
2 tablespoons butter or coconut palm
Reduction of fruit
2 tablespoons butter or margarine and milk without
Earth Balance spread butter
¾ cup milk *
1 ½ teaspoon cumin seeds lightly roasted
Method :
1. Preheat oven to 400 degrees. Dust lightly with bread flour. Plump currants and cover them in hot water for 10 minutes to help. Drain well and set aside.
2. Combine flour, sugar, baking powder and soda, xanthan gum and salt together.
3. Pinch coconut oil and butter to the dry ingredients until the mixture has a sandy texture.
4. Bo drained currants and caraway seeds.
5. Make a well in the mixture and pour a glass of milk. Mixing the dry ingredients in the milk, add more milk to form a soft dough. (It is better to have a wet mixture, to be very dry.)
6. Confrontation with the fine dust. Turn and knead the dough gently in the flour, add more flour as needed to keep the dough on a stick. Dough in the form of flat bread and a 6-inch round.
7. Place dough on prepared baking tray. Sprinkle more flour. Using a sharp knife, slash an X in the upper part.
8. Place dough in a preheated oven and bake for 25 to 30 minutes until golden brown. Cool on wire rack.
