Fig and rosemary spelt soda bread

There really is nothing like the smell of freshly-baked bread, and this gourmet-style soda loaf is the best-of-the-best when it comes to home bakes. Packed full of fresh ingredients and glazed with honey, it's a true showstopper.

Cooking Time 40 minutes
Bake Bake

Ingredients

  • 340ml buttermilk
  • 425g plain flour, plus extra for dusting
  • 75g wholegrain spelt flour
  • 1 tablespoon fresh rosemary, finely chopped  (or 1 teaspoon dried rosemary)
  • 60g dried figs, finely chopped
  • 3 tablespoons hillfarm cold pressed rapeseed oil
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon hillfarm honey, plus extra to glaze

Method

  1. Place a baking tray in the oven, and preheat to 200°C (gas mark 6).
  2. Using a wooden spoon, combine the plain and spelt flours in a large bowl along with the figs, bicarbonate of soda, salt and rosemary.
  3. Make a small well in the centre of the dry mixture and add the buttermilk, oil and honey. Mix to form a soft dough.
  4. Take the baking tray out of the oven and sprinkle with flour.
  5. Turn the dough out onto a floured work top, and shape into a ball. Flatten it a little with your hand, and place it onto the heated baking tray.
  6. Coat a wooden spoon with flour, and use the handle to push down into the centre of the bread, all the way to the tray. Do it again the other way to make a cross.
  7. Put the dough in the oven and baked until golden, around 30-40 minutes.
  8. Remove from the oven and brush with a drizzle of honey while the bread is still warm.

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