Whole Wheat Currant Buns

The inspiration for this recipe is the delicious "Morning Bun" at Baker & Spice bakery (6330 Southwest Capitol Highway  Portland, OR 97239).

The bakery's buns are whole wheat, loaded with currants and have a crisp crust and a soft and springy center.  I love the way they taste and I always feel satisfied and healthy after eating one.

I have to admit that although my attempt at making them was a success,  they're still not quite as good as the Baker & Spice version. 

Because I wanted to have the currant buns ready this morning for my family, I started the process the night before by making a "sponge" - a mixture of flour, water and a touch of yeast.

This morning, I added more ingredients to form a soft dough, shaped the buns and let them rise for another hour. I like the "sponge" method because I didn't have to use as much yeast and I think the end result tastes better and has that springy rustic bread texture that I love.

I also baked the buns in a very hot oven and added a splash of water to create steam which helps create that dense and crispy crust.

Using the "sponge" method gives the buns that desirable springy texture.

Whole Wheat Currant Buns
(Makes 1 dozen)

Sponge Ingredients:
1 cup all-purpose flour
1 1/2 cups water
1/8 teaspoon active dry yeast

At least 8 hours before you want to make the buns, combine the flour, water and yeast in a large bowl. Cover with plastic wrap and leave out at room temperature.

The sponge after resting overnight.

Dough Ingredients:
Sponge mixture
1 cup warm water
1/2 teaspoon active dry yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup all-purpose flour
1 1/2 to 2 cups whole wheat flour
2/3 cup currants

In a small bowl combine the warm water, yeast and sugar. Let this set for 5 minutes.

In a large bowl combine the sponge, yeast mixture and salt. Mix well. Add the all purpose flour and mix again. Add the whole wheat flour 1/2 a cup at a time until a soft dough forms. Add the currants and knead them into the dough. Keep kneading until the dough is smooth and elastic.

A smooth and elastic dough that's ready to be shaped into buns.

Divide the dough into 12 even sized pieces. Shape the pieces in to a smooth round and place on a parchment lined baking sheet. Cover the buns with plastic wrap and let them rise for 1 hour.

Keep the buns covered with plastic wrap while they rise.

Preheat oven to 450 degrees and set aside a 1/2 cup of water.

When the buns are ready to bake, place them on the middle rack of the oven and underneath toss in the 1/2 cup of water. Immediately close the door and leave it closed during baking so that the steam doesn't escape.

Reduce the temperature to 400 degrees and bake for 18 to 22 minutes or until the buns are a dark golden brown color.

Warm currant buns in the morning are a treat.

Last Meal Of the R.M.S. Titanic

On April 14, 2012, it will have been 100 years since the R.M.S. Titanic hit an iceberg in the North Atlantic, four days into it's first journey from Southhampton, Great Britian to New York City.

The ship went under just hours later at 2:20 a.m. on April 15, 1912, resulting in the deaths of 1,517 passengers.

In the book "Last Dinner On the Titanic: Menus and Recipes from the Great Liner," Rich Archbold and Dana McCauley share the menus and recipes from that fateful voyage.

The First-Class Menu

As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912

First Course
Hors D'Oeuvres
Oysters

Second Course
Consommé Olga
Cream of Barley

Third Course
Poached Salmon with Mousseline Sauce, Cucumbers

Fourth Course
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci

Fifth Course
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Green Pea
Creamed Carrots
Boiled Rice
Parmentier & Boiled New Potatoes

Sixth Course
Punch Romaine

Seventh Course
Roast Squab & Cress

Eighth Course
Cold Asparagus Vinaigrette

Ninth Course
Pate de Foie Gras
Celery

Tenth Course
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream

This last menu for the first-class passengers might have been ten courses but for me, I think I'd like my last bite to be a bit more familiar and comforting.

I'll take the currant buns from the third-class tea. Here's the recipe from "Last Dinner On the Titanic: Menus and Recipes from the Great Liner."

A batch of currant buns on their second rise. After 30 minutes they can go into the oven.

 Currant Buns (makes a dozen buns)

A staple of an English tea, these buns would have pleased the palates of the many British emigrants traveling in third class.

1/4 cup lukewarm water
1/2 cup granulated sugar
1 package active dry yeast
3 1/2 cups all-purpose flour
1/2 tsp. salt
3/4 cup warm milk
1/4 cup butter, melted
2 eggs
1/2 cup currants
2 tbsp. powdered sugar
1 tbsp. water

In a small bowl or measuring cup, combine warm water and 1 tbsp. of the granulated sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.

In large bowl, blend together remaining sugar, flour, and salt.

In small bowl, whisk together milk, butter, and eggs. Stir in yeast mixture until combined.

Make well in dry ingredients; using wooden spoon, stir in yeast mixture until soft dough forms. Turn out onto lightly floured board. Knead for 8 minutes or until dough is smooth and elastic.

Transfer dough to large greased bowl, turning to coat. Cover with plastic wrap and let rest in a warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants. Shape into a 12-inch long log. Cut dough into 12 equal pieces.

Roll pieces of dough into smooth, seamless balls. Place buns on greased baking sheet leaving about 2 inches between each bun. Cover and let rest for 30 minutes

Bake in 400 degree oven for 15 minutes or until golden brown. Stir together icing sugar and water; brush over warm buns; let cool on rack.

Ready to eat!