Fruited Soda Bread is a traditional British recipe for classic tea-time bread made from a blend of plain and wholemeal flours, egg, sugar and yoghurt dough incorporating raisins that's leavened with baking powder and bicarbonate of soda that is typically served sliced with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Fruited Soda Bread.
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This is my own variation of the classic Irish soda bread that incorporates wholemeal as well as plain flour and includes the addition of raisins in the mixture. This makes a quite a large loaf and you can halve the quantities if desired.
Ingredients:
300g wholemeal flour
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp caster sugar
1 tsp salt
125g raisins
1 egg, beaten
425ml natural yoghurt
Method:
Sift the dry ingredients into a large bowl then add the raisins and stir to ensure they're mixed. Meanwhile beat together the egg and yoghurt then add to the flour mix. Mix the ingredients together to make a soft and sticky dough then tip onto a lightly-floured surface and knead for a few minutes, or until the dough is smooth and elastic.
Shape the dough into a round about 5cm deep then transfer to a well-greased baking tray. Using a sharp knife cut a deep cross in the top of the dough then transfer to an oven pre-heated to 190°C and bake for about 40 minutes, or until the bread is golden brown and sounds hollow when tapped on its base.
Transfer the loaf to a wire rack and leave for 20 minutes. Cut into thick slices and serve warm. This is an ideal tea-time bread and goes particularly well with black fruit jams.
