So immediately the next day, I took out the soda bread recipe that I kept away all these while, intending to try my hands at making bread for the first time to go with the pistachio cream cheese spread.
Wholemeal Almond Soda Bread
cake flour 150 g
wholemeal flour 100 g
baking powder 1//2 tbs
baking soda 1/2 tsp
salt 1/4 tsp
sugar 1 tbsp
almond bits 1/2 cup
milk 100 ml
plain yogurt 100 ml
1. Toast the almond bits in toaster for approx 5 mins or til almonds are slightly brown and emit a nice aroma.
2. Mix milk and yogurt.
3. Put all dry ingredients in a big bowl, mix with hand, pour in all the wet ingredients. Using chopsticks, mix til all ingredients form a dough batter. Do not over mix else bread will turn out hard.
4. Use hand to form a round dough and put on baking tray lined with parchment paper.
5. Sift some flour on the dough, mark a cross using knife dipped thru water.
6. Bake at 170 degree C in preheated oven for 30 mins or until toothpick inserted came out clean.
recipe adapted from樱的烘培日志.
I divided the dough into 2 portions, making 2 smaller round breads instead of a bigger one. I tested with toothpick at 25 mins and the breads were done. Though I read that soda bread does not rise much, I didn't expect the breads to retain almost the same size as the raw dough. Oh, and since I didn't flour or oil the parchment paper, certain parts of the breads sticked to the paper. I shall remember to do that the next time.
The bread turned out to be slightly crunchy on the outside and full of nutty flavour. The texture was dense and surprisingly quite moist (though not as moist as cake texture since there were no butter or oil used). It went very well with the leftover pistachio cream cheese and needless to say, the whole tube of cream cheese disappeared down our tummies before the breads even had a chance to turn cold.
The next day, we put cheese and 'bakwa' (Chinese BBQ meat) on the soda bread and toasted them together in the toaster for breakfast. The bread tasted equally delicious, especially with the slightly melted cheese. I will certainly be experimenting more with this recipe in the future.