|Apple juice||1⁄2 Cup (8 tbs), heated to just below simmering point|
|Compressed yeast/1 tablespoon dry active yeast||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Old fashioned oatmeal||1 Cup (16 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Unbleached white flour/Bread flour||2 Cup (32 tbs) (Approximately)|
|Currants||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
1. Cool the apple juice to lukewarm and stir in the yeast.
2. In a large bowl, mix together the honey and oil. Stir in the yeast mixture and add the oatmeal. Mix thoroughly.
3. Beat in the eggs and let the mixture rest for 10 minutes.
4. Slowly add the whole wheat flour, stirring vigorously. Then, work in enough of the unbleached flour to make a dough that leaves the sides of the bowl clean.
5. Knead in the salt and the currants and continue to knead either in the bowl or on a floured board until the dough becomes smooth and elastic, about 10 minutes.
6. Put the dough in a clean oiled bowl, turn to oil top, cover with a damp towel, and let rise in a warm place until the dough doubles in bulk, about 1 hour.
7. Punch dough down and let rise to double its size again, about 30 minutes.
8. Divide the dough into 12 balls and put them on two oiled large heavy baking sheets. With a sharp knife, slash a superficial X on the top of each ball. Cover and let rise in a warm place until doubled in bulk.
9. Preheat the oven to 350 degrees. Place a pan of water on the bottom of the oven.
10. Bake for 40 minutes, or until buns sound hollow when tapped on the bottom. Remove to a rack and brush with milk. Cool under a damp cloth.