Fig & Hazelnut Soda Bread


Flipping through the channels one night I came across The Great British Baking Show, specifically the Bread episode. I was hooked. But also, I saw some amazing soda breads being made. First on my list to try was the Fig and Hazelnut Rye Bread. I went to every store around me, but was not able to find rye flour.  Since I did not want to wait to order any through the mail, I decided to make a whole wheat version.

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I made larger loaves, so I had to adapt the cooking time as well.

The bread was a hit for breakfast with some butter and jam.

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My husband and I have also been seen putting nutella on it as well.img_4689

The evening after I made these, we had a beautiful Delaware sunset.

Fig & Hazelnut Soda Bread

adapted from The Great British Baking Show Fig and Hazelnut Rye Bread

250g bread flour

250g whole wheat flour

170g plain flour

2 tsp baking soda

20g light brown sugar

140g butter, softened

350g dried figs

200g hazelnuts

600-700ml buttermilk

50g sesame seeds to decorate

50g oats to decorate

1 medium egg, beaten with a tsp of water

Directions

Preheat the oven to 350F. Line a large baking sheet with parchment paper.

Rub the flours, sugar and butter together to form bread crumbs. Stir in the bicarbonate.

Toast the hazelnuts, allow them to cool. Chop the figs and hazelnuts. Add the figs and hazelnuts to the flour mixture, stirring well.

Gradually add the butter milk until you have a fairly wet dough, you will likely need more than 600ml but less than 700ml.

Take half the dough and form into a large oval loaf on the parchment-lined baking tray. Repeat with the other half of the dough.Brush with beaten egg and sprinkle the seeds and oats on top. Bake for about an hour or until the bread is baked through and the crust is nicely browned.

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Let cool on wire racks.  Enjoy!

Categories: Bread, Recipe, Vegetarian | 1 Comment

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One thought on “Fig & Hazelnut Soda Bread

  1. chefceaser

    Reblogged this on Chef Ceaser.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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