PRUNE & OAT SODA BREAD
By Lucy Burton, Pudding Lane Blog
- 100g plain flour
- 125g wholemeal flour
- 40g oats
- 1/2 tsp fine salt
- 1 tsp bicarbonate of soda
- 25g butter
- 150g buttermilk or plain yoghurt
- 1 tbsp maple syrup
- 125g prunes, drained dried and roughly chopped
- Heat the oven to 190°C / 170°C fan. Line a baking tray with parchment, and sprinkle with a little flour.
- Place the plain flour, wholemeal flour, 30g of the oats, salt and bicarbonate of soda in a large bowl. Whisk to mix.
- Add the butter. Using your fingertips, rub the butter into the flour mixture. The butter should be well distributed, and the mixture look like breadcrumbs.
- Add the buttermilk and maple syrup, then mix to combine as quickly as you can. Once you
have a soft dough, add the prunes and quickly mix through.
- Shape the bread into a round loaf, and place on the lined tray. Dip the handle of a wooden
spoon in flour, then press firmly into the surface of the bread both ways, to form a cross.
- Sprinkle with the remaining 10g oats.
- Baking in the oven for 25-35 minutes. The bread is done when the surface is firm, and the loaf can be easily peeled away from the paper.
- Cool on a rack, then serve as soon as you can.