Read my blog and you’ll soon discover that I buy all of my flour from Shipton Mill. They don’t have a referral scheme that I’m aware of and I get nothing from mentioning them, but they sell great flour.
Anyways… Last time I was there I saw that they were selling Organic Fig, Spelt and Pumpkin seed flour.
“Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand……..they are carefully selected ensuring the very highest quality. We mix these with organic spelt flour and fine organic wheat flours to produce a lovely sweet loaf. It can also be complimented by the addition of nuts, and goes beautifully with cheese. Suitable for both sourdoughs and yeasted breads.”
Turns out that it makes a cracking addition to soda bread, and you can’t beat soda bread when you need a quick loaf of bread for breakfast, or you just forgot to start the sourdough the night before!
- I always use Shipton Mills’s Organic White Flour No.4 as the base for my soda bread.
- I then substitute up to 200g with a speciality flour. Here I’m using the Fig, Spelt and Pumpkin seed, but Khorasan flour is another great choice.
- For liquid my “go to” option is milk with a spash of vinegar as a substitute for buttermilk. But buttermilk if you have it, or a mixture of milk and natural yoghurt are perfect alternatives.
Makes enough for 2 adults and 2 hungry children for breakfast or lunch.
- 300g white flour
- 200g fig, spelt and pumpkin seed flour
- 100g oats
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 20g butter
- 380ml milk + 20ml white wine vinegar (see note)
- Heat the oven to 200 degrees with a pizza stone. Put a flat tray in the bottom of the oven for adding water to later.
- Mix the milk and the white wine vinegar in a jug.
- Combine all of the dry ingredients in a bowl.
- Chop the butter into small pieces and rub into the dry ingredients.
- Mix in the liquid and combine to form a wet dough.
- Thickly dust a baking sheet with flour. Lift the wet dough on to the tray and shape into a round. Handle it very carefully and when it’s on the tray pat the sides to remove the worst of the cracks!
- Dust the top of the loaf and cut to form a cross about half an inch deep.
- Pour boiling water into the tray in the bottom of the oven to create steam. Slide the loaf off the baking tray onto the stone and bake for 35-40 minutes. If after this time the bottom of the loaf still feels wet bake for a further five minutes upside down.
Eat whilst hot. Our family’s favourite toppings are “just butter” (mum and Sam), slices of goats cheese, or honey (me and Lottie!)