What is cassis in Lepard's Cassis and Currant loaf?
So, the name of the loaf, from Dan Lepard's The Handmade Loaf book is Cassis and Currant loaf. It asks for a soaker made of currants, water and cassis. It says 250 g currants, 150 g water and 50 g cassis make 280 g currants when soaked and strained. Then in the dough more cassis at room temperature is added, as well as "280 g soaked currants, drained". Because of how the soaker is described (when drained, no cassis left, only currants, and the weight of the drained soaker is less than the total combined initial weight of cassis and currants), and because room temprature is specified for cassis in dough, I am assuming it is a liquid. I considered Creme de Cassis, but it seems to be a weird ingredient for bread. Dried black currants are a possibility, but then the soaker is not well described, and why would someone specify temperature for dried fruit?
Has anyone made this bread? Any ideas on what the "cassis" refers to? Are there differences between British and American English that are confusing me?
I figured out (perhaps incorrectly) that currants in the recipe refer to dried Zante grapes.
Thank you for your insights.