Irish Oatmeal Bread
User Reviews
3.7
Irish Oatmeal Bread
Description
This Irish Oatmeal Bread recipe starts by soaking steel-cut oats in boiling water mixed with molasses, which softens the oats and infuses a mild sweetness throughout the dough. The yeast is activated separately with warm milk and sugar before combining with the oats and flour in a stand mixer to develop a smooth elastic dough. Salt and cooking oil are added to balance the flavors and texture.
After kneading, the dough is left to rise until doubled, then shaped into a loaf and placed in a pan for a second proof. Baking at 375°F finishes the bread with a golden crust. The soaked oats contribute to a chewy texture inside, offering a hearty bite distinct from typical white breads.
This loaf pairs well with butter or jams and can accompany soups or stews, providing a robust alternative to lighter breads. The recipe's stepwise fermentation ensures good rise and depth of flavor typical of traditional Irish oatmeal loaves.
The included notes suggest a microwave proofing method to shorten rising times, with specific timing guidance to ensure proper dough development. Following these will help achieve consistent results in varied kitchen environments.
Ingredients
- 1 cup + 2 tbsp boiling water
- 1 cup steel-cut oats McCann's Irish
- 2 tablespoons molasses
- 3 cups bread flour
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 t granulated sugar teaspoon of
- 2 1/4 tsp instant yeast 1 packet
- 1/4 cup milk warm
- 2 teaspoons salt
- 1 egg beaten
Instructions
- In a bowl place the oats and molasses in boiling water. Mix and let it rest for 30-40 minutes
- In a small bowl place the warm milk, sugar, and sprinkle the yeast. Mix and cover for 5 minutes to activate it
- In a stand mixer with a dough hook, add the entire bowl of oats and the yeast. Mix until combined
- Add the oil and 1 cup of flour. Mix
- Add another cup of flour and salt. Mix
- Add the final cup of flour and keep mixing until the for 5-6 minutes or until the dough becomes elastic and sticks off the mixer bowl
- Place the dough in a greased bowl, sprinkle flour on top and cover with plastic wrapping paper and a tea towel.
- Place in an area away from drafts for 1 hour of until doubled in size*
- Invert dough onto a floured surface and shape into a loaf leaving the seam at the bottom
- Place dough in a greased 9" loaf pan
- Cover with a tea towel and let it proof for 30-40 or until doubled in size
- Preheat oven to 375 degrees Fahrenheit
- Brush the top of the bread with the egg
- Bake for 30 minutes or until browned on top
- Remove from oven, unmold and let it cool on a rack before cutting
- Enjoy!
Notes
- Use the microwave proofing method to reduce rising times to 30 minutes for the first proof and 15 minutes for the second proof.
- Ensure oats are adequately soaked in boiling water and molasses for at least 30 minutes to soften before mixing with other ingredients.
- Warm milk activates the yeast; allow the yeast mixture to become frothy after 5 minutes before combining with dough.
- Brush the loaf with beaten egg before baking to develop a shiny, golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Cholesterol | 18mg | 6% |
| Sodium | 531mg | 22% |
| Potassium | 131mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 35IU | 1% |
| Calcium | 35mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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