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Title: Millet and Currant Soda Bread

1 t canola oil
1/2 C millet, uncooked
1 C boiling water
1 1/2 C currants
2 C whole wheat flour
1 1/2 C all purpose flour
1 T baking powder
2 t baking soda
3/4 t salt
1/3 C sugar
1 T caraway seeds
1/2 C cold margarine
1 1/4 C vegan milk
1 1/2 t apple cider vinegar

Preheat the oven to 375°F. Grease a 9-inch round cake pan.

In a saucepan, heat the canola oil over medium heat and add the millet. Stir constantly to toast, 2-3 minutes. Pour in the boiling water, stir in the currants, and cover. Cook for 18-20 minutes, until the liquid is absorbed.

In a large bowl, sift together the whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Stir in the sugar and caraway seeds, then cut in the cold margarine with a pastry cutter or two knives to form a crumbly mixture.

Combine 1 1/4 cups of the vegan milk and the vinegar in a measuring cup and allow it to sit for a minute and curdle. Stir the curdled vegan milk and cooled millet mixture into the flour mixture. Stir until a dough forms and then knead to form a dense ball of dough. Don't overwork the dough.

Pat the ball of dough into the prepared cake pan, leaving a 1/2 inch space all around fromt he edge of the pan. With a thin, sharp knife, cut a cross into the top of the loaf. Brush the top of the loaf with vegan milk if desired. Bake for 45-50 minutes until the bread is well browned and a toothpick or knife comes out clean.

From Veganomicon
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