| 4 cups | Flour |
| 3/4 teaspoon | Baking soda |
| 3 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1 cup | Currants |
| 2 tablespoons | Caraway seed |
| 2 | Eggs |
| 1 cup | Plain low-fat yogurt, mixed with: |
| 3/4 cup | Water |
1. Stir the dry ingredients together.
2. Add the currants and caraway seeds; add eggs.
3. Add the yogurt and water mixture and stir until a sticky batter is formed.
4. Knead on a well-floured surface for 1 minute, then shape into a ball and place in a well-greased round casserole dish.
5. Mark a cross in the center with a sharp knife and bake at 350 for 1 hour and 15 minutes.
6. Remove bread from casserole dish and allow to cool on a wire rack.
7. Slice thinly to serve.
Freezes well and is best the day after baking.