Wholemeal Cheddar and Apple Chutney Soda Bread with Cider
User Reviews
5
Wholemeal Cheddar and Apple Chutney Soda Bread with Cider
Description
Wholemeal Cheddar and Apple Chutney Soda Bread with Cider is a no-yeast bread blending hearty wholemeal flour and mature cheddar cheese with flavorful apple chutney. The cider acts as the liquid leavening agent, reacting with baking soda and powder to produce a tender yet firm texture. The dough is combined quickly without overworking to preserve its lightness. After shaping and scoring the loaf, it is baked at 190°C for around half an hour to develop a golden crust.
The resulting bread carries the earthiness of wholemeal flour balanced by the sharpness of the cheddar and fruity chutney. It slices well for serving with soups, salads, or cheese boards. Its distinct savory and slightly sweet elements make it versatile for both savory sandwiches or as an accompaniment for spreads.
Ingredients
- 250 g wholemeal flour strong
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 100 g cheddar cheese grated, extra mature
- 1 apple chutney I used Apple & Walnut, rounded tablespoon
- 200 mls Cider
Instructions
- Pre-heat the oven to 190⁰C.
- Prepare a baking sheet with a sprinkling of flour.
- Put all the dry ingredients into a bowl and mix together.
- Then add the grated Cheddar and chutney.
- Add the cider and stir with a wooden spoon to combine.
- Now put your hands in (oiling them helps immensely) and bring the dough together quickly by kneading into a ball, adding a little extra flour if necessary. Don’t overwork the dough, speed is of the essence!
- Place the dough ball on the floured baking sheet and flatten a little, dust with flour and then mark a cross into it with a sharp knife.
- Bake for 30 minutes or until loaf sounds hollow when knocked on the base.
User Reviews
Overall Rating
5
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