Whole Wheat Porcini Soda Bread

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms - (abt 1 1/2 cups) - any grit brushed
		Away, coarsely chopped
1/2 cup	73g / 2.6oz	Diced unsulfured dried apricots
		= (or dried figs)
3/4 cup	177ml	Warm water
1 3/4 cups	414ml	Buttermilk
1 cup	62g / 2.2oz	Old-fashioned oats
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted
1/4 cup	59ml	Honey
2 cups	125g / 4.4oz	All-purpose flour
1 1/4 cups	78g / 2.8oz	Whole wheat flour
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Coarse salt
1 teaspoon	5ml	Baking soda
1		Egg - beaten to blend

Recipe Instructions

Position rack in center of oven and preheat to 375 degrees. Line baking sheet with parchment paper. Mix mushrooms and apricots in medium bowl; pour 3/4 cup warm water over. Let stand until mushrooms and apricots soften and liquid is absorbed, about 15 minutes.

Mix buttermilk, oats, and butter in large bowl. Let stand until oats soften, about 15 minutes. Stir mushroom mixture into oat mixture. Stir in honey.

This recipe yields 1 large loaf.

Source:
Bon Appetit, November 2002

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