Directions:

1. Preheat the oven to 425°F. Line a large baking sheet with parchment or use a silicon baking sheet.
2. Whisk together the flours, soy protein, wheat gluten, wheat germ, caraway seeds, sugar, baking soda, and salt in a large mixing bowl. Stir in the currants. Melt 2 tablespoons of the butter and whisk into the buttermilk along with 1/2 cup water. Pour into the flour mixture and mix just until mixture is moistened but still lumpy, adding a few tablespoons of water if the mixture seems too dry.
3. Turn dough onto a lightly floured board and gently knead about 8 times until the dough comes together. Halve the dough and form into two balls.
4. Pat out each ball into a domed 6-inch round on the baking sheet, spacing them 4 inches apart. Cut a large 1/2 inch deep X in top of each loaf. Melt the remaining tablespoon of butter and brush the loaves with the butter.
5. Bake until golden brown and bottoms sound hollow, about 30 to 35 minutes. Cool on a rack for 2 hours before slicing.

Information per serving:
K-Count: 2
Calories: 145
Protein: 11.3g
Carbs: 18.5g
Fat: 3.1g

Recipe courtesy of Kinetix

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