Perfect for soaking up those St. Patrick’s Day cocktails, Irish soda bread can be a calorie and carb nightmare but this whole-wheat, whole-grain version is sure to sustain you from the morning parade to your St. Patrick’s Day party.
Prep time: 35 minutes
Cook time: 10-30 minutes
1 ½ cups Bircher mueslix (recipe to follow)
2 cups all-purpose flour
1 cup whole-wheat flour
1 tbsp. baking soda
1 tsp Maldon salt
1 tbsp. caraway seeds
2 oz. butter
¾ cup Granny Smith apple, grated
¾ cup dried apricots, julienned
¾ cup dried currants
¾ cup walnuts, toasted and chopped
2 oz. honey
8 oz. low-fat buttermilk
For the Bircher mueslix:
Adapted from New York Central restaurant at Grand Hyatt New York
1 container Quaker Rolled Oats
1 quart apple cider
1 ½ quarts skim milk
1 tsp. Ceylon cinnamon, ground
1/2 tsp. nutmeg, ground
1 ½ tsp. Tahitian vanilla extract
6 oz. honey
For the mueslix combine above ingredients and let sit overnight. Use for up to one week.
1. Preheat oven 380 degrees Fahrenheit.
2. Sift flours with baking soda and place in mixer fitted with the paddle attachment. Add salt and caraway seeds.
1. Add diced butter and paddle until butter is pea sized. Add mueslix and paddle until very shaggy.
2. Add apple, apricots, and currants, paddle for 10 seconds to distribute.
3. Whisk together honey and buttermilk. Add to dough, mix until just combined.
4. Form 16 rolls with a scoop or large spoon and floured hands, or form 2 loaves and place on a parchment lined sheet tray.
5. Brush with egg wash and sprinkle with sugar and salt.
6. Cut an X on top of each roll or loaf
7. Bake rolls 10 minutes and loaves 30 minutes, until golden.
Nutrition score per serving (one roll or 1/16 of loaf):
Recipe courtesy of Executive Pastry Chef of the New York Central restaurant at Grand Hyatt Katzie Guy-Hamilton.