1. Start 8-12 hours in advance and soak the whole wheat flour in the coconut milk in ordet to nutralize the Phytic acid. 2. Measure out the currants and raisins and soak in warm water. 3. Mix all of the dry ingredients and all of the luquid ingredients, setting aside a little of the Bread Flour for kneading by hand. 4. Knead for five minutes, then spread the dough out flat and add the fruit and peel on top and fold inches. 5. Knead another 5 minutes or so until the gluten is fully developed and it is smooth. 6. Set aside in an oiled bowl for 1-2 hours until about doubled in size. 7. Push down and fold a couple of times, Let rest for 15 minutes. 8. Roll out the almond paste into a 12 inch long rope. 9. Push out the dough into a rectangle about 12 inches long. 10. Put the almond paste in the center of the dough and fold tightly together to form the loaf, seal up the seam and fold over the top to form a lip. (this is to complete the look of a baby wrapped in swaddling clothes.). 11. Let rise for one hour and then brush with an egg wash consisting of half an egg with 1/2 cup coconut milk. 12. Meanwhile preheat the oven to 350 degrees. 13. Bake for 10 minutes at 350 and then reduce the temperature to 300 and bake for another 30-40 minutes. 14. Cool on a wire rack and then dust with powered sugar if you desire. ---------------------------------------------------------------------------
Nutrition
Ingredients
