a batter-like dough
with a day long ferment makes
an airier loaf
1 c wheat chef, 3 c flour, 1 t sea salt, 1/2 c sugar, 1 c currants, 2 c unsweetened soy milk
stir, chill covered 24 hours; rest room temperature 30 minutes; pour into parchment-lined loaf pan, sprinkle with more sugar; place in cold oven set to 425 F, 55 minutes; remove from pan & paper, 425 F, 20 minutes; cool in oven
haikuveg 