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
  1. Heat the oven to 190°C / 170°C fan. Line a baking tray with parchment, and sprinkle with a little flour.
  2. Place the plain flour, wholemeal flour, 30g of the oats, salt and bicarbonate of soda in a large bowl. Whisk to mix.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle with the remaining 10g oats.
  7. 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.
  8. Cool on a rack, then serve as soon as you can.

PRUNE IN JUICE AVAILABLE IN:

700G & 400G

WHERE TO BUY