Fruity Maple Soda Bread Recipe
Our Fruity Maple Soda Bread is so easy to make. It does not need any kneading, proving, or yeast. What makes soda bread rise is the combination of bicarbonate of soda and buttermilk.
Ingredients
- 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
Instructions
- Preheat the oven to 220C/200C fan/Gas Mark 7 and line a baking tray with parchment paper.
- In a large bowl, mix together the flour, salt and bicarbonate of soda. Make a well in the centre, then add the dried fruit, lemon zest, maple syrup and gradually stir in the buttermilk until combined. The dough should be soft but not sticky.
- Bring the dough together gently with your hands and turn out onto a floured surface. Shape into a round loaf without overworking the dough. The loaf should have a rustic appearance.
- Place the loaf onto the prepared baking tray. Press the pumpkin seeds gently into the top, sprinkle lightly with flour, then cut a deep cross into the dough using a sharp knife.
- Bake on the middle shelf for 30 minutes. The bread is ready when it sounds hollow when tapped on the bottom.
- Transfer to a wire rack and allow to cool completely before slicing. Serve with Pure Maple Butter if desired.