Apricot Oat Soda Bread

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READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • BREAD
  • 1
    (370 ml) can carnation evaporated skim milk, fat-free
  • 13
  • 1 12
    cups large flake oats
  • 13
    cup vegetable oil
  • 3
    cups Robin Hood Nutri Flour Blend
  • 3
    tablespoons brown sugar, light
  • 1 12
    teaspoons baking powder
  • 1 12
    teaspoons baking soda
  • 1
    teaspoon salt
  • 1
    cup dried apricot, chopped
  • TOPPING
  • 2
    tablespoons large flake oats
  • 1
    teaspoon Robin Hood Nutri Flour Blend
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DIRECTIONS

  • Preheat oven to 375°F Line a baking sheet with parchment paper.
  • BREAD: In a medium bowl, mix evaporated milk and lemon juice. Mix in oats and oil; let stand for 5 minutes. In a separate large bowl, blend flour sugar, baking powder, baking soda and salt until well combined. Make a well in dry ingredients.
  • Add wet ingredients and apricots to dry ingredients and stir. Knead gently using floured hands until no dry patches remain (dough will be sticky).
  • Transfer dough to baking sheet and pat into a 1-inch thick oval. Score with a large "x" about 1/4-inch deep using a sharp knife.
  • TOPPING: Gently press additional oats into crust; dust with flour. Bake for 35-40 minutes or until golden and a toothpick inserted in center comes our clean.
  • Transfer to rack and cool before slicing.
  • TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize you bread.
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