Ooooh! Not only is it fun to try a recipe I've never made before, but this time I get to make it the "old fashioned way" in cast iron. More specifically, in my beloved (and underutilized) LeCreuset soup pot. The Whole Wheat Soda Bread with Millet and Currants was delicious.
The crunchy millet was a great contrast to the juicy currants in the whole grain bread. It was even a bit savory, with the caraway seeds, so it was the best of both worlds. I wasn't patient enough with the millet cooling down, which made the dough a bit hard to handle. But it ended up rising a good amount, and the result was 4 quarters of hearty, crusty breakfast bread.