Oatmeal, Apricot, Walnut Soda Bread Recipe

Name: Oatmeal, Apricot, Walnut Soda Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups old fashioned oatmeal; 1 3/4 cups buttermilk; 1 large egg; 1 1/2 cups unbleached all purpose flour; 1 cup whole wheat flour; 1/2 cup cake flour plain; 1/4 cup dark brown sugar; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons cream of tartar; 1 1/2 teaspoons salt; 2 tablespoons unsalted butter softened plus 1 T. additional butter, melted, for brushing the top of the baked bread; 1/2 cup walnuts toasted and chopped; 1/2 cup dried apricots chopped

Servings: persons

2 1/2 cups old fashioned oatmeal
1 3/4 cups buttermilk
1 large egg
1 1/2 cups unbleached all purpose flour
1 cup whole wheat flour
1/2 cup cake flour plain
1/4 cup dark brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
2 tablespoons unsalted butter softened plus 1 T. additional butter, melted, for brushing the top of the baked bread
1/2 cup walnuts toasted and chopped
1/2 cup dried apricots chopped

1
In a medium bowl, combine 2 c. oats and buttermilk. Let sit for 1 hour.
2
Adjust oven rack to the upper-middle position and preheat to 400 degrees f. In a large bowl, combine flours, remaining 1/2 c. oats, brown sugar, baking soda, cream of tartar and salt. Add in the 2 T. softened butter and using your fingertips, rub the butter into the flour until the texture resembles coarse crumbs.
3
After the oats have soaked for an hour add the egg and mix well. Add this mix into the flour mixture along with the walnuts and apricots. Mix with a fork until it starts to come together (it still is going to be very loose). Turn the mix out onto a floured surface and knead a few times (around 12-14 times or so) to get everything to come together. Don't overdo it with the kneading or the bread will be tough.
4
Shape the dough into a round shape that is 6-inches in diameter and 2-inches high. Place on a large parchment-lined (or greased) baking sheet. Using a serrated knife, make a large X in the top of the loaf. Bake for 45- 50 minutes, until a skewer inserted in the center comes out clean. As soon as it is out of the oven, brush the crust with the melted butter. Let cool to room temperature before slicing.

1273

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups old fashioned oatmeal, 1 3/4 cups buttermilk, 1 large egg, 1 1/2 cups unbleached all purpose flour, and more.

Yes, Oatmeal, Apricot, Walnut Soda Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal, Apricot, Walnut Soda Bread

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