California Fig and Oat Soda Bread

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For St. Patrick's Day, bake fig & oat soda bread. The texture of oatmeal bread and the ease of baking soda means a fresh loaf can be baked quickly.

Course: Bread

Keyword: oat soda bread, oatmeal bread

Servings: slices

Calories: 336kcal

In a medium bowl, combine buttermilk, chopped Figs and oats. Set aside to soften for 1 hour.
Adjust rack to middle position. Preheat oven to 400°.
In a separate large bowl, combine all-purpose flour, whole wheat flour, whole wheat pastry flour, sugar, cream of tartar, baking soda and salt. With pastry blender or clean fingers, mix in butter till butter is the size of small peas. Add Fig-buttermilk mixture, stirring to form a soft dough.
With lightly floured or oiled hands, knead the dough (it will be sticky) in the bowl, about 10 turns, and form it into a ball. (Or, turn dough out onto a lightly floured surface to knead).
Place ball of dough on a parchment-lined or oiled, foil-lined baking sheet. Pat to a 7-inch diameter circle. With a knife, cut a cross in the top of the bread.
Bake for 23 to 28 minutes, or until golden brown and cooked through, covering with foil after 15 to 20 minutes to prevent over-browning. Bread is done with internal temperature reaches 190° measured with an instant-read thermometer. Cool thoroughly on wire rack before slicing.

Recipe and photo Lorelle Del Matto