Walnut Fig Soda Bread
Impress guests with this simple rustic loaf, especially when it shares a plate with stunning cheeses.
Servings: 1 loaf, 12 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 192 |
| pro | 7 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 29 g |
| fibre | 3 g |
| chol | 3 mg |
| sodium | 408 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 12% |
| vit A | 1% |
| vit C | 2% |
| folate | 21% |
-
1-1/2 cups (425 mL) all-purpose flour (approx)
1-1/2 cups (425 mL) whole wheat flour
3/4 cup (175 mL) chopped walnut halves
1/4 cup (50 mL) diced dried figs
1 tbsp (15 mL) baking powder
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) each baking soda and salt
2 cups (500 mL) buttermilk
Preparation:
Grease 9- x 5-inch (2 L) loaf pan; set aside.
In large bowl, whisk together all-purpose flour, whole wheat flour, walnuts, figs, baking powder, sugar, baking soda and salt. Make well in centre; pour in buttermilk and stir to form sticky ball. Scrape into prepared pan; pushing dough into corners.
With sharp knife, cut shallow slit lengthwise through centre of loaf. Dust with 1 tbsp (15 mL) more all-purpose flour. Bake in centre of 400°F (200°C) oven until golden and cake tester inserted in centre comes out clean, 55 minutes. Remove from pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 3 days or overwrap in heavy-duty foil and freeze for up to 1 month.)
In large bowl, whisk together all-purpose flour, whole wheat flour, walnuts, figs, baking powder, sugar, baking soda and salt. Make well in centre; pour in buttermilk and stir to form sticky ball. Scrape into prepared pan; pushing dough into corners.
With sharp knife, cut shallow slit lengthwise through centre of loaf. Dust with 1 tbsp (15 mL) more all-purpose flour. Bake in centre of 400°F (200°C) oven until golden and cake tester inserted in centre comes out clean, 55 minutes. Remove from pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 3 days or overwrap in heavy-duty foil and freeze for up to 1 month.)
Additional Information
- Variation
Walnut Soda Bread: Omit figs.
Spreads
Honey Butter (for Walnut Fig Soda Bread): In small bowl and using fork, mash 1/3 cup (75 mL) butter, softened, with 2 tbsp (25 mL) liquid honey until smooth. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).
Per 1 tbsp (15 mL): about 84 cal, trace pro, 8 g total fat (5 g sat. fat), 4 g carb, 0 g fibre, 20 mg chol, 55 mg sodium. % RDI: 7% vit A.
Source
Holiday Celebrations: 2007
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