Fruit & spice soda bread

Name: Fruit & spice soda bread
Yield: Makes one large loaf enough for 8
Ingredients: 100g rolled porridge oat; 25g butter , diced; 200g plain flour; 200g plain wholemeal flour , plus extra for dusting; 100g caster sugar; 1 tsp bicarbonate of soda; 1 ½ tsp mixed spice; 50g raisin; 50g sultana; 50g stoned date , finely chopped; 3 tbsp mixed peel; 450ml buttermilk; 3-4 tbsp demerara sugar

home baked homemade bread ireland non-yeast st patrick's day warm from the oven

N/A

Makes one large loaf enough for 8

Source

Ingredients

100g rolled porridge oat

25g butter , diced

200g plain flour

200g plain wholemeal flour , plus extra for dusting

100g caster sugar

1 tsp bicarbonate of soda

1 ½ tsp mixed spice

50g raisin

50g sultana

50g stoned date , finely chopped

3 tbsp mixed peel

450ml buttermilk

3-4 tbsp demerara sugar

Method

Heat oven to 200C/180C fan/gas 6. Whizz the porridge oats and butter together in a food processor, or rub the butter into the oats with your fingertips in a big bowl. Stir in the flours, caster sugar, bicarb, mixed spice, 1 tsp salt, the raisins, sultanas, dates and mixed peel.

Pour over the buttermilk and quickly stir in with a round-bladed knife. Tip out onto a flour-dusted surface and gently bring together into a ball with your hands. Transfer to a flour-dusted baking sheet and scatter over the demerara sugar, pressing it into the top. Use a sharp, flour-dusted knife to cut a big cross in the top and bake for 30-35 mins until crusty on the outside. Eat warm or cold, thickly sliced, with butter.