1/2 c. currants
Juice of 1/2 an orange
2 1/4 c. whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. poppy seeds
1 tbsp. caraway seeds
1 tbsp. finely grated lemon rind
2 eggs, beaten
1 c. buttermilk
1/4 c. honey
1/4 c. corn oil
1 tsp. vanilla

Preheat oven to 350 degrees. Lightly oil an 8 1/2 x 4 1/2 inch bread pan. Soak currants in orange juice until they plump.

In a large bowl combine dry ingredients and lemon rind. In a separate bowl, add the currants to the eggs and beat in the remaining items. Stir the egg mixture into the dry ingredients until combined. Place batter into oiled loaf pan. Bake 45 minutes.