Irish Soda Bread with Prunes
Recipe
There is something really comforting about this bread. Probably it is the natural sweetness that comes from the rice milk or the prunes (they are my favourite dried fruits btw). I love making savoury open sandwiches on the bed of this bread and also adding it to my stews [check out my Irish Soda Bread Beans & Tomato Bake]. And, without blowing my own trumpet, this recipe is so much a better version than the bought one from supermarkets. Nom nom…
Equipment: baking tray
Prep time: 10 min
Cooking time: 30 min
Difficulty: easy
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Ingredients
- 450g rice milk (or any other non-dairy milk)
- 2 tbsp. white wine vinegar or freshly squeezed lemon juice
- 250g wholemeal plain flower
- 250g plain flower
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tbsp. brown sugar
- 150g prunes, chopped into smaller pieces
Method
1. Preheat the oven to 220°C.
2. Combine the rice milk with vinegar or lemon and set aside for at least 10 min. Stir it a couple of times; it might curdle a little during this time, which is all fine.
3. Grab a big mixing bowl and add the flour, baking soda, and sugar, salt and stir until it’s well combined. Slowly start pouring in the milk mixture, a little bit at the time, use your hands to knead it until it resembles a dough-like texture and you are able to shape a ball (you might not need to use all the milk). Once ready, use a knife and make a cross on top if it.
4. Place onto a lightly greased baking tray and bake in the oven for 30-35 min. To check if it’s ready use a wooden skewer or a chopstick and push it into its center. If it comes out clean it means it’s done. If it starts burning on top, before it’s cooked, cover with an aluminum foil over the top.