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.
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.
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
50g sesame seeds to decorate
50g oats to decorate
1 medium egg, beaten with a tsp of water
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.
Let cool on wire racks. Enjoy!