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    Fig & rosemary soda bread

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    Fig & rosemary soda bread

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6-8


    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. 

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