Irish Oatmeal Soda Bread
User Reviews
3.8
Irish Oatmeal Soda Bread
Description
Irish Oatmeal Soda Bread uses a mixture of all-purpose and oat flours combined with baking soda and salt as its leavening agents. Buttermilk is gradually added to the dry ingredients to form a rough, slightly sticky dough that is briefly kneaded and shaped into an 8-inch round. The dough is scored with a cross on top before baking at 425°F for 25 to 30 minutes until the crust turns golden brown and the loaf sounds hollow when tapped. This bread offers a crisp exterior with a tender crumb and subtle tang from the buttermilk.
The oat flour lends a slightly nutty flavor and adds heartiness to the bread's texture, distinguishing it from plain soda breads. The cross cut helps the bread bake evenly and is a traditional characteristic. This bread is best enjoyed warm with Irish butter, which complements its simple, mildly sour flavor. It can also accompany soups, stews, or be toasted for breakfast.
To enhance the bread experience, homemade butter can be served alongside. The recipe is straightforward but relies on the buttermilk's acidity to react with the baking soda for proper rise and flavor. A heavier or softer texture may result if too much or too little buttermilk is used.
Ingredients
- 3 cups all-purpose flour
- 1 cup oat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 3/4 cups buttermilk possibly a little bit more
Instructions
- Set oven to 425F
- Whisk the flours, salt, and soda together in a large mixing bowl. Make a well in the center, and add about 1 1/2 cups of the buttermilk. Gradually mix the flour and buttermilk, adding the remaining buttermilk if your dough seems too dry. The dough will have a rough texture to it.
- Transfer the dough to a floured surface and knead briefly until it comes together. Form into an 8 inch round disk. Transfer to a baking sheet and cut a cross in the top with a sharp knife.
- Bake for about 25-30 minutes, or until golden brown. It should sound hollow when you rap the bottom.
- Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!
Notes
- The dough should be rough and only lightly kneaded to maintain the traditional texture.
- Use good quality Irish butter to spread on the warm bread for an authentic experience.
- Adjust buttermilk quantity slightly if the dough seems too dry or too wet to achieve a firm but moist dough.
- The cross cut on top is important for the baking process and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 324mg | 14% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 58IU | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
