Try Oatmeal Soda Bread with Apricots for a change from the typical raisin soda bread. This healthy and hearty soda bread is made with rolled oats and dried apricots.
I have food obsessions. I guess everyone probably does. There are some foods I just can’t get enough of; fruit, dark chocolate, maple syrup, bok choy, to name just a few.
I’m kind of obsessed with oatmeal. It may be the quintessential “boring” food, but I love the stuff. In the fall and winter I eat a big bowl every morning for breakfast. The absolute best cookies I make are oatmeal with maple icing. I often add oats to bread dough because I like what they do for the texture of the bread and I think the oats looks pretty sprinkled on top.
Oatmeal Soda Bread with Apricots for a nice change of pace!
Since I wanted to make a soda bread that was a little different than the usual, I immediately thought of adding oats. I switched out the white sugar for a little honey and used dried apricots instead of raisins. With just a hint of sweetness, this soda bread is particularly good toasted for breakfast.
While the bread is baking the apricot bits on the surface will probably burn. Just use a toothpick or the pointed tip of a knife to pick the burned bits off the loaf after it comes out of the oven.
- 3 cups (15 oz, 420g) all purpose flour
- 2 cups (12 oz, 336g) old fashioned rolled oats
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons (1 oz, 28g) unsalted butter
- 20 dried apricot halves - diced into 1/2" bits
- 1 1/2 cups (12 oz, 360ml) buttermilk, plus more for brushing
- 1 large egg
- 2 tablespoons honey
- Preheat oven to 375°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
- Combine the all purpose flour, oats, baking powder, salt and baking soda in a large mixing bowl. Work the butter into the flour with your fingers until there are no lumps larger than a pea. Toss the apricot bits into the dry ingredients to disperse.
- Combine the buttermilk, egg and honey and whisk to combine. Make a well in the middle of the dry ingredients. Pour the buttermilk into the well and mix with a wooden spoon until almost all the dry ingredients are absorbed.
- Turn the dough out onto a floured surface and knead about 15-20 times until the dough comes together. Form the dough into a large ball and place it on the prepared sheet pan. Cut a 1/2-3/4" deep X onto the top of the loaf. Brush the loaf with some more buttermilk.
- Bake 45-50 minutes. The loaf is done when you tap the bottom of the loaf and it sounds hollow and the surface is golden brown Internal temperature should be about 190°F.
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