makes 2 loaves
100 g (4 oz) butter
250 ml (9 fl oz) milk
750 g (1 lb 10 oz) granary meal
10 ml (2 tsp) salt
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
2 eggs (size 2), beaten
50 g (2 oz) currants
25 g (1 oz) chopped mixed peel
barley kernels, to finish
1. In a pan, melt the butter in the milk and cool.
2. Mix the granary meal and salt. Cream the fresh yeast with a little cool milk. (If using dried yeast reconstitute according to packet directions.)
3. Make a well in centre of the dry ingredients, add the yeast and the remaining milk and eggs. Mix to soft dough with the currants and mixed peel.
4. Knead for 10 minutes, put into a greased bowl, cover with oiled cling film and leave until doubled in size.
5. Grease two baking sheets. Knead the dough again and divide into 16 pieces. Shape into flat ovals. Arrange on the baking sheets, in overlapping rings of eight buns each. Cover with oiled cling film and leave until doubled in size.
6. Brush with beaten egg, scatter with barley kernels and bake at 200°C (400°F) mark 6 for about 25 minutes. Cool on a wire rack.