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Fig & rosemary soda bread
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200g plain white flour
125g Waitrose Duchy Organic Stoneground Wholemeal Plain Flour, plus extra to dust
1¼ tsp fine salt
1¼ tsp bicarbonate of soda
50g rolled oats, plus extra to dust
½ tsp light brown soft sugar
3 sprigs rosemary, leaves only, finely chopped (about 1 tbsp chopped leaves)
125g dried figs, trimmed and chopped
50g pumpkin seeds
284ml tub buttermilk
1 tbsp treacle
1. Preheat the oven to 200°C, gas mark 6. Mix together all the dry ingredients in a large bowl, including the rosemary, figs and pumpkin seeds. Beat the buttermilk with the treacle together in a jug.
2. Make a well in the centre of the dry mixture and pour the liquid in. Using a wooden spoon, mix together to make a rough dough.
3. Using floured hands, shape the dough into a round, then place onto a baking tray. Take a sharp knife and cut a deep cross into the top, about ¹/³
of the way through the dough, and dust with a little flour and some extra oats.
4. Bake for 45–50 minutes, or until the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack. Serve in slices, spread thickly with butter.
Typical values per serving:
Vegetarian/source of fibre
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