Currant Rye Bread

3 cups hot water (about 100 degrees)

3 cups rye flour

4 cups unbleached bread flour

2 packages yeast

2 teaspoons salt

3 tablespoons vital wheat gluten

4 tablespoons brown sugar

3 tablespoons oil

1 1/2 cups currants

Combine all ingredients except bread flour and currants. Allow time for yeast to dissolve.

Gradually mix in bread flour until a stiff dough is formed. Knead for about 10 minutes.

Allow dough to rest for 10 minutes. Knead several minutes longer, adding the currants.

Place the dough in a lightly greased bowl until it is quite puffy. It may not double in bulk.

Punch the dough down and shape into three loaves. Allow the loaves to rise until it is about doubled.

Bake the loaves in a 350-degree oven for about 30 minutes.