FRUIT AND NUT SODA BREAD
This is perfect with Fen Farm Dairy’s luscious Baron Bigod cheese, or just spread with its raw butter.
It’s so easy - just mix it up and pop it in the oven - no kneading and proving required.
It’s a wetter dough than most soda breads so you’ll need a 2lb/1kg loaf tin to bake it in.
350g wholemeal flour
150g plain white flour
1 1/2 tspn bicarbonate of soda
1 1/4 tspn salt
1 tbsp soft brown sugar
1 tbsp chopped toasted hazelnuts
1 tbsp raisins or sultanas
600ml Fen Farm Dairy buttermilk
Pre-heat your oven to 200C/400F/Gas Mark 6.
Stir all the dry ingredients together, then stir in the buttermilk to form a dropping consistency.
Pour into a very well-greased 2lb/1kg loaf tin and place immediately in the oven.
Bake for 1 to 1 1/2 hours, until a skewer inserted into the middle comes out clean.
Turn out of the tin and cool on a wire rack for a crusty exterior or wrap in a tea towel for a softer loaf. Allow to cool before slicing.