Get the Recipe: Fig and Walnut Soda Bread
Classic soda bread, flavoured with figs and walnuts and served with a lovely and easy honey butter.
Ingredients
Soda Bread:
- 1 1/2 cups all-purpose flour, spooned and levelled
- 1 1/2 cups whole wheat flour
- 3/4 cup walnuts, chopped
- 1/2 cup dried figs, diced (I used black mission figs)
- 1 Tablespoon baking powder
- 1 Tablespoons white granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine table salt
- 2 cups buttermilk, *see notes for substitute
Honey Butter:
- 1/3 cup butter, at room temperature
- 2 Tablespoons liquid honey
Instructions
- Preheat oven to 400° F. (regular bake setting/not fan assisted) Grease a 10-inch top diameter cast-iron frying pan or an 8 or 9-inch round baking pan. Set aside.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, walnuts, figs, baking powder, sugar, baking soda and salt. Make a well in centre of the dry ingredients, then pour in the buttermilk. Stir to form sticky, thick batter. Scrape in to prepared baking pan, pushing the dough into the edges of the pan.
- Sprinkle top with a bit of flour. Bake in pre-heated 400° oven until golden and a tester inserted in the centre comes out clean, 25-30 minutes. **Note: Check bread after 20 minutes or so and if it is browned enough, simply put a piece of tin foil over the top to stop further browning while it finishes cooking.
- Let stand in pan for 5 minutes, then run a knife around the edges. Gently loosen from the edges and slide bread onto a cooling rack. Allow to cool for at least 15 minutes before cutting.
- Soda bread is best eaten on the day it is baked. If you can't eat it up right away, you can wrap tightly and stretch it another day or so, or it does freeze well.
- For the Honey Butter: In a small bowl and using fork, mash softened butter with honey until smooth. Makes about 1/2 cup.
Notes
No buttermilk? Make your own for this recipe by measuring out 2 cups of regular milk and removing two Tablespoons of it. Replace with 2 Tablespoons of white vinegar or lemon juice.
Tips!
I baked this one up in my cast iron skillet, as you can see :) My skillet is 10 inches in top diameter (8 inches in bottom diameter). If you don't have or want to bake it in a skillet, a 9-inch round baking pan should work nicely.
I like to mix up a small bowl of the honey butter and leave it out with the soda bread, so it's handy to use as we enjoy the loaf.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Serving: 1serving, Calories: 256kcal, Carbohydrates: 33g, Protein: 6g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 388mg, Potassium: 300mg, Fiber: 3g, Sugar: 9g, Vitamin A: 225IU, Vitamin C: 0.2mg, Calcium: 115mg, Iron: 1.7mg
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