I’m not sure which came first-Irish Soda Bread with Muesli or Three Fruit Marmalade- but they belong together and are definitely a match made in heaven. Every year when Saint Patrick’s Day rolls around I’m usually good for baking a loaf or two of soda bread, but this year I did a little experimenting and came up with my own version of a Muesli filled loaf which I’ve been regularly baking since celebrating Saint Paddy’s day. I’m craving this freshly baked soda bread spread with butter and marmalade-I can’t even begin to tell you, so I’m going to share my recipe. Lucky me, I also have the recipe for the Three Fruit marmalade since I took Happy Girl Kitchen Co’s marmalade workshop at Cavallo Point in Sausalito a few weekends ago.
I’ve been inspired since the class and made half a dozen jars of spiced tangerine marmalade last week. I’ve always been partial to both jam and jelly making but lately, since discovering Irish Soda Bread for breakfast, I like having a jar of marmalade in my fridge. Meyer lemon marmalade has always been one of my favorites but now I will be branching out into the world of citrus…Watch out citrus fruit here I come! Three Fruit Marmalade-Happy Girl Kitchen Co. style – is next on my to-make list. I just love the chunky rind filled look of it and it’s delicious on my toasted soda bread. We were all given jars of the marmalade we made in class to take home. One of the marmalade making tips from the workshop is to find organic citrus fruit with rinds that will be sweeter in the finished marmalade so that the whole fruit can be sliced in small wedges which is easier than the traditional method where the entire rind is removed, sliced, boiled and finally put back in the marmalade.
I can’t think of another bread that can be made in one large bowl, formed into a ball, sliced twice on the top and baked on a parchment lined baking sheet in a hot oven for about half an hour that’s as good as Irish Soda bread-just bring on the Marmalade and that’s my idea of perfection from your own kitchen to the breakfast table.
I like to slice the entire loaf of my soda bread after it cools, place any leftovers in a plastic bag in the fridge and enjoy it for breakfast toasted with loads of marmalade spread on top. This bread is so easy to make and I think it’s healthy-that’s what I tell myself, anyway. I will keep making this loaf for breakfast until something I like better comes along-when that might be I can’t really say…
- 1 cup all purpose flour
- 1 cup Irish-style whole meal flour, King Arthur's Flour
- 1 cup Muesli, Bob's Red Mill Old Country Style
- 3 tablespoons organic cane sugar
- 1 & 1/4 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2/3 cup buttermilk
- 1/3 cup Greek yogurt
- 1 egg
- Preheat oven to 400F.
- Line a baking sheet with parchment.
- In a large bowl mix together the flours, Muesli, sugar, baking soda and salt.
- In a small bowl or large glass measuring cup measure out the buttermilk then add the yogurt and egg- stir together.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture, stir together until well combined.
- Turn out the dough and knead it a few times-form into a ball.
- Place the ball on the parchment lined baking sheet and using a sharp knife cut a cross on top from one end of the top to the other-crisscrossing the cuts.
- Place in the oven and bake for 35 minutes until a skewer comes out clean or with a few small crumbs.
- Cool on a rack before slicing.