Cook Kirsty Carre road tests the NSW Country Women's Association's latest cook book, Jam Drops and Marble Cake.
This is an ideal morning or afternoon tea loaf. Suitable to be buttered.
Cooked in an open or enclosed loaf tin, it's of good keeping quality, even textured, well flavoured and evenly baked.
RECIPE: Dried Fig, Apple & Sunflower Seed Bread
Makes 1 loaf
75g rolled oats
350ml low-fat milk
300g wholemeal self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
95g dried figs, chopped
50g dried apples, cut into small dice
75g brown sugar
2 tbsp honey
1 egg, lightly whisked
40g sunflower seeds, plus 2 tbsp extra
Preheat oven to 180C. Grease a 9x19cm loaf tin and line base with baking paper. Place oats in a bowl, pour over milk, soak for 30 minutes. Sift the flour (returning husks to bowl), baking powder and cinnamon into a bowl and stir in the oat mixture, the dried fruit, sugar, honey, egg and sunflower seeds. Mix well.
Spoon the mixture into the prepared tin, level the top and sprinkle with the extra seeds. Bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean. Allow the loaf to cool a little in the tin before turning it out on to a wire rack to cool completely.