Preheat the oven to 180°C.
In a large bowl, mix together the linseed, almonds, yeast, baking powder, sweetener and spice. Add the currants if you're using them.
Add the eggs, vanilla and water. Mix until smooth.
Check the temperature of the mix before adding the chocolate (you don't want it to melt whilst you're mixing).
Set the mix aside for 10-15 minutes, allowing it to thicken.
The mix should now be quite gloopy - take a spoon of mix and place it on an oven tray lined with greaseproof paper. The mix should hold its shape. Alternatively, divide the mix into small individual tins or silicone muffin cases. Or, pour the whole mix into a lined loaf tin (we use an 8" long tin). We grated some dark chocolate over the top of our loaf before baking :D
Bake the individual rolls for around 20 minutes or the loaf for 40-50 minutes, until firm to touch. You may want to take the bread out of it's tins / cases for the last 5-10 minutes of baking to give it a nice crust.
Allow the bread to cool slightly before slicing and spreading lots of butter on :D
