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| 1 Prise | Saffron |
| 2 Esslöffel | water hot |
| 1 Esslöffel | yeast |
| 1 Teelöffel | sugar |
| 5 x ca. 30 g | water warm |
| 1 x ca. 450 g | whole wheat flour |
| 1 Prise | salt |
| 1/4 Teelöffel | nutmeg |
| 3 x ca. 30 g | margarine |
| 2 x ca. 30 g | shortening |
| 8 x ca. 30 g | currants |
| 1 x ca. 30 g | Candied peel |
| 5 x ca. 30 g | Soy milk |
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Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water.
Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough.
Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size.
Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks.
Gail Duff, "A Book of Herbs & Spices"
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