Porcini Apricot and Fig Soda Bread

It took me a lot of willpower to stop eating this bread. It was so good freshly baked, still a bit warm, eaten with fresh goat cheese, especially with the peppery one. The apricots I used were unattractive unsulfured organic fruits, which differ significantly in both price and flavor from the regular supermarket variety. But, in my opinion, their super-sweet deliciousness is well-worthy the extra money spent.

Adapted from the Bon Appetit

Makes one large round loaf


  • 1 oz dried porcini mushrooms, rinsed and coarsely chopped
  • 1/3 cup diced organic dried apricots
  • 1/3 cup diced dried black mission figs
  • ½ cup warm water
  • 1 ¾ cups buttermilk
  • 1 cup old-fashioned oats
  • ½ stick (55g) unsalted butter, melted
  • ¼ cup honey
  • 2 cups all-purpose flour
  • 1 ¼ cups whole wheat flour
  • 2 tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 egg, lightly beaten (for glaze)


Center an oven rack and preheat the oven to 375F. Line a baking sheet with parchment paper.

In a medium bowl, combine the mushrooms, apricots, figs, and water. Cover with plastic wrap and let stand until the mushrooms and fruits are softened and the liquid is absorbed, at least 30 minutes and up to several hours.

In a large bowl, combine the buttermilk, oats, and melted butter. Let stand until the oats soften, about 15 minutes. Stir in the mushrooms and fruits into the oat mixture. Stir in the honey.

In another large bowl, whisk the flours, salt, baking powder, and baking soda. Make a well in the center; add the oat mixture and stir with a fork until dough forms, gradually mixing in the dry ingredients. Turn the dough onto a very well-floured surface (it is quite wet and sticky) and knead gently, about 5 turns. Shape the dough into a 7-inch round loaf. Transfer to the prepared baking sheet. Cut a1-inch-deep X on the top of the loaf. Brush the loaf with the egg glaze.

Bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hr-1hr 10min. Cool on a rack. The bread can be made 1 day in advance and kept, tightly wrapped in foil, at room temperature. Although, it’s absolutely the best slightly warm, eaten with fresh goat cheese.

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19 Responses to “Porcini Apricot and Fig Soda Bread”

  1. That is a fantastic creation! A flavorful soda bread!



  2. Wow..that is one interesting list of foods in that bread, but I am sure they all work wonderful together!

  3. Fight off the willpower and eat it!! Haha. Looks fabulous :)

  4. It sounds tantalizing! Love the look of the texture!

  5. Amazing recipe!!! I’ve never tried something like this, it looks delicious.

  6. Wow! Sounds lovely.. I have a couple of questions.. do you think you can help me, Vera..?
    Can one omit the Porcini..? if yes, does one have to make any adjustments to the recipe? Also, what is “Old-fashioned” oats..?



  7. Прекрасно выглядит и я уверена, такой же на вкус!! Я тоже с ума схожу по хлебу, особенно свежевыпеченному. Этот хлеб будет замечательным дополнением к сырной тарелке. Спасибо за рецепт:)

  8. That sounds wonderful, Vera, and since you’re not using yeast, you could whip up this bread in no time. Figs and goat cheese always seem to go together well. Is that homemade goat cheese, btw?

  9. This still life of bread, fruit and cheese couldn’t look more perfect. Beautiful photos, as always. The porcini is an interesting twist. I’d bake some but I’m afraid I’d eat the whole thing, too.

  10. Thank you all, very much for the comments! I truly appreciate it!

    Lilly, if you want you can omit the mushrooms; you might need to decrease the soaking water amount, or just drain the fruits before using.
    The old-fashioned oats are the regular oats, not the quick-cooking ones.

    Elena, спасибо большое! Он действительно хорош с сыром.

    Hanaa, thank you. No, I usually buy my goat cheese :) But you’ve made me thinking :)

  11. And you’ve got me waiting for a goat cheese post Vera…sans goat milk if possible,LOL!! Love the loaf. Looks ever so addictive!

  12. Delicious soda bread and enticing photos as always! Thanks for sharing!


  13. I think if I was in the room, I would be immediately competiting with you for the last bite. I am such a fan of fruit based breads. this one just looks amazing. Thank you for sharing. Definitely keeping this recipe!

  14. oh wow, this is an overloaded bread of goodness! I don’t think I can stop eating this either.

  15. Thanks, guys! I appreciate your comments!

  16. Miracles! I have every ingredient right now!! I knew I’d find something lovely to do with those dried black figs!! Thanks!

  17. This sounds like the most interesting bread in the world! I have to try this!

  18. pliz pas tomi di korek inggirjin..?

  19. pas de reseppi to my acaun

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