With my leftover goddamn peel, I made a second batch of HCBs, with two further variations: I took out the raisins, and replaced them with currants. I then shoved in a bunch more currants (an extra 40gms) to finish off the package.

I also replaced 50gms of bread flour with 50gms of rye flour.

These are some tasty HCBs, although the rye does mean they didn’t rise so beautifully, and the extra fruit made the dough a fair bit harder to handle.