old-school + a kick: mini whole wheat irish soda bread with homemade apple chutney
I was not planning to post this since I had no idea how my first Irish soda bread was going to be. But, to my surprise, I liked it.
It is definitely not for the “delicate” tooth. It’s earthy, nutty, rustic, and…not attractive (well, ugly).
Originally, Irish soda bread is made from only four ingredients: flour, baking soda, salt, and soured milk. Now people usually add currants/raisins and caraway seeds and, sometimes, nuts for different texture and more flavor.
I was going to stick to the very basic one without any add-on until I saw my homemade apple chutney. Then, you know…
mini whole wheat irish soda bread with homemade apple chutney
Makes 4 individual dinner-roll-sized loaves
1 cup whole wheat flour
1/2 tsp baking soda
1/4 scant tsp salt
1/2 cup buttermilk (I made my own by adding enough milk to 1 tsp vinegar to make 1/2 cup)
1/4 cup apple chutney (recipe follows)
Preheat the oven to 375F. Lightly grease a baking sheet lined with foil.
In a large bowl, whisk together flour, baking soda, and salt. Add buttermilk to the dry mixture. Stir until just combined (you may use your hands). Stir in apple chutney. Knead the dough several times until the apples are evenly distributed. The dough will be sticky.
Divide the dough into four balls. You may cut an X on the top for some traditional look. Place on the prepared the baking sheet and bake for about 20 minutes. Serve warm with yogurt, sour cream, cream cheese, honey, butter, or soup.
homemade apply chutney
This recipe is for a mini slow cooker (1.5-quart) but can be scaled up.
3 sweet apples (such as Fuji), chopped
1 tbsp honey
2 tbsp apple cider vinegar
lots of cinnamon (optional)
Throw all the ingredients into the slow cooker. Cook on high for 4 hours. Stir occasionally.
Transfer the mixture to a pot and cook off the liquid. This step can also be done by removing the lid and let the liquid evaporate, but I just want to save some energy.