Date and walnut soda bread with salted honey butter recipe
With sweet dates and earthy walnuts, this soda bread is delicious in its own right, but the addition of salted honey elevates it to something special. Serve with soups, stews or alongside a starter or cheeseboard. See method
- 75g walnut halves
- 250g plain white flour, plus extra for dusting
- 250g plain wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp fine salt
- 6 dates, pitted and finely chopped
- 1 large egg
- 300ml buttermilk
- 80g salted butter, at room temperature
- 2 tbsp clear honey
- sea salt flakes, to serve (optional)
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C. Toast the walnuts in a frying pan over a medium-low heat for 5-8 mins until lightly golden. Roughly chop and set aside. Mix the flours, bicarbonate of soda and salt together in a mixing bowl with a balloon whisk. Stir in the chopped dates and most of the toasted walnuts.
- Beat the egg in a jug, then pour in the buttermilk; whisk to combine. Make a well in the dry ingredients and pour in the buttermilk mixture, using a fork to bring it together to make a rough dough.
- Tip out onto a lightly floured surface. Gently knead together just enough to shape into a rough 15cm round, then transfer to a nonstick baking tray, lightly dusted with flour. Scatter over the reserved chopped walnuts, then use a sharp knife to make 4 deep crosses in the top of the bread (to make 8 wedges when cut). Bake for 30-40 mins until golden and the bread sounds hollow when tapped underneath/li>
- Meanwhile, beat the butter and honey together in a bowl, either by hand with a wooden spoon or with an electric whisk until smooth and fluffy. Leave the soda bread to cool slightly before cutting into wedges and serving with the honey butter and a sprinkle of sea salt flakes, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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