Oatmeal Soda Bread with Apricots
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. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
servings
Start Cooking
Ingredients
- 15 ounces all purpose flour (3 cups, see note)
- 3 ½ ounces old fashioned rolled oats (1 cup)
- 1 ounce granulated sugar (2 tablespoons)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ounces unsalted butter (¼ cup)
- 6 ounces dried apricots (about 25, diced into ½" bits)
- 12 ounces buttermilk (1 ½ cups)
- 1 large egg
- 1 ½ ounces honey (2 tablespoons)
Instructions
- Preheat oven to 375 °F. Line a ½ sheet pan with parchment paper or a silicone baking mat.
- Combine 15 ounces all purpose flour, 3 ½ ounces old fashioned rolled oats, 1 ounce granulated sugar, 1 ½ teaspoon baking powder, 1 ½ teaspoon salt and ½ teaspoon baking soda in a large mixing bowl. Work 2 ounces unsalted butter into the flour with your fingers until there are no lumps larger than a pea. Toss 6 ounces dried apricots (diced) into the dry ingredients to disperse.
- Combine 12 ounces buttermilk, 1 large egg and 1 ½ ounces 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 5-10 times until the dough comes together. Form the dough into a large ball and place it on the prepared sheet pan. Flatten the top a little then cut a ½-¾" deep X onto the top of the loaf. Brush the loaf with some more buttermilk and sprinkle with oats.
- 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 200 °F.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Sourdough Version: Reduce AP flour to 11 oz. Reduce buttermilk to 8 oz. Add 8 oz sourdough discard. Combine the discard with the other wet ingredients.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!