Fig & Pecan Soda Bread

Ingredients

• 450g plain white flour, plus a little for shaping
• 1 level tsp bicarbonate of soda
• ½ tsp pink Himalayan salt, finely ground before measuring
• 150g dried figs, hard stalks removed and cut into small pieces
• 60g pecan nuts, roughly chopped
• 350ml cultured buttermilk, plus up to 2 tbsp if needed

Method

1. Heat the ovenHeat the oven to 200°C, 180°C fan, gas 6. Line a baking tray with baking paper. Trim and chop the figs and chop the pecans before you start mixing, so the dough can go straight into the oven.
2. Mix the dry ingredientsPut the flour in a large bowl. Sift in the bicarbonate of soda, add the finely ground salt and mix thoroughly. Stir in the chopped figs and pecans, separating any clumps of fruit.
3. Bring the dough togetherMake a well in the centre and pour in the buttermilk. Stir with a round-bladed knife until you have a soft, slightly sticky dough with no dry flour left. If it is crumbly, add extra buttermilk a tablespoon at a time. Do not knead it like a yeast dough.
4. Shape and scoreTip onto a lightly floured surface and bring together gently with floured hands. Shape into a round about 20cm across and 4cm high. Transfer to the tray. Use a floured knife to cut a deep cross almost through the loaf, leaving the quarters joined at the base.
5. Bake and coolBake for 45 to 50 minutes until well risen and golden, with a dry base that sounds hollow when tapped. If it colours too quickly, cover loosely with foil for the final 15 minutes. Return it to the oven for a few more minutes if the centre of the cross still looks doughy. Cool on a wire rack for at least 30 minutes before slicing.

For a softer crust

Wrap the warm loaf loosely in a clean tea towel as it cools. Leave it uncovered on the rack if you prefer a crisper crust. Handle the dough as little as possible in either case.

Keep some for toast

This loaf is best on the day it is baked. Once fully cool, keep it in an airtight container for up to two days and toast the later slices. Freeze individual slices, separated with baking paper, for up to two months. Toast from frozen until hot through.