Fruity Maple Soda Bread Recipe
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Our Fruity Maple Soda Bread is so easy to make. It doesn’t need any kneading, proving or yeast. What makes soda bread rise is the combination of bicarbonate of soda and buttermilk.
- 500g plain flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 100g dried apricots, chopped
- 100g sultanas
- Zest of 1 lemon
- 2 tablespoons Pure Maple Syrup, Amber Rich
- 400ml buttermilk
- Handful of pumpkin seeds
- Preheat the oven to 220C/200C Fan/Gas Mark 7 and line a baking tray with parchment paper.
- In a large bowl add all the dry ingredients and mix. Make a well in the centre. Add the dried fruit, lemon zest, maple syrup and slowly add the buttermilk stirring with a spoon until all combined. The dough should not be too wet or sticky. (Buttermilk can be substituted with milk and yoghurt or milk and lemon juice. If using yoghurt, add 300ml of yoghurt to 100ml of milk. Alternatively place 2 tbsp lemon juice into a measuring jug and then add enough milk to reach the 400ml mark. Allow to stand for a few minutes.)
- Continue to combine the dough with your hands and turn it out onto a floured surface being careful not to over work the dough. Next use your hands to make a round shape by pushing underneath. The soda loaf will have a rustic appearance.
- Next place the loaf on the prepared baking tray and gently push the pumpkin seeds on the top of the loaf. Sprinkle with flour and then using a sharp knife cut through the dough to make a cross.
- Bake in the middle shelf of the oven for 30 minutes. Tap the bottom of the loaf and if it makes a hollow sound, the bread is done.
- Place it on a wire rack to cool completely before cutting and serve with a little Pure Maple Butter.