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Here's a simple Yule bread recipe! 

3 mugs of strong white flour
500 ml, 2 cups, or one Pint, of Buttermilk 
I teaspoon of bicarbonate of soda

Dash of salt
Yule ribbon in red & green or gold
4 teaspoons of honey
3 teaspoons of golden syrup
4 teaspoons of mixed peel
3/4 cup of mixed dried fruit
3 pieces of ginger, roughly chopped (the type you get in syrup)
chopped walnuts and rich brown sugar for sprinkling

Mixing Instructions;

First mix the bicarbonate soda, salt and flour together, then place into a bowl and make a well in the middle. 

Pour the buttermilk in the well and mix gently with a wooden spoon before folding in the remaining ingredients. (beware of over mixing) And don't forget to save some for sprinkling! (I'm often forgetful myself)

If the dough feels too wet add more flour. If it feels too dry or cracks add a tiny bit more buttermilk, and or syrup.  Once your dough feels good to you turn it onto a dusted flour board and sprinkle with a little four. With your hands, pat it until its round. 

Take a knife and score the outside lightly into eight sections, representing the Wheel of the Year. Brush it with a little milk and sprinkle with your sugar, nuts whatever you want for toppings! 

Place on a greased baking sheet.

Baking instructions; 

Bake 350-400

Depending on your oven. Mine runs hot so I use 350 for 20-25 minutes. 

It will change color when its ready, and sound hollow when tapped on. Let it cool on a wire rack completely before adding your ribbon! 

This recipe is super fun and simple to keep adding and changing and experimenting with. I've personally found I love to add cinnamon and diced dried apricot. I love to take something like this, anything really and try it, then change it. Don't be afraid! Personalizing things is how we connect more in depth, which is key. Find your way of doing it and I'd love to hear how it went! I bless my bread when its all done and pretty. 

Good times and Good vibes

Blessed Be all! 

Views: 20

Comment by Karen Black on December 4, 2018 at 7:25pm

An interesting recipe. I notice it contains no yeast or eggs so it would be suitable for anyone with those allergies. I wonder if other substitutions could be made such as soya milk, wheat free flour and agave syrup.

Does this result in a "dense" fruit-loaf?

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