Odlums Porridge Oats or sesame seeds, for sprinkling
How to:
Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl. Add the apricots, sunflower seeds and walnuts and mix well to combine.
Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
Transfer to the prepared tin, sprinkle with oats or sesame seeds and bake for 45-60 minutes. Bread is baked when tapped underneath and it has a hollow sound.
Wrap in a clean tea towel and allow to cool. Bread cuts better if left until the next day.
Behind Every Bake
Brown Soda Bread with Fruit & Nuts
CATEGORY: Weekly Recipe
COOK TIME: 45-60 mins
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What you need:
350g/12 oz Odlums Coarse Wholemeal Flour
25g/1 oz Odlums Wheat Bran
1 tablespoon Brown Sugar
Pinch of Salt
1 teaspoon Shamrock Bread Soda, sieved
50g/2 oz Shamrock Apricots, chopped
1 tablespoon Sunflower Seeds
80g packet Shamrock Chopped Walnuts
1 tablespoon Vegetable Oil
300ml/½ pt Milk
125g carton Yoghurt (Natural or Hazelnut)
Odlums Porridge Oats or sesame seeds, for sprinkling
How to:
Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl. Add the apricots, sunflower seeds and walnuts and mix well to combine.
Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
Transfer to the prepared tin, sprinkle with oats or sesame seeds and bake for 45-60 minutes. Bread is baked when tapped underneath and it has a hollow sound.
Wrap in a clean tea towel and allow to cool. Bread cuts better if left until the next day.
