O'Kee's Irish Soda Oatmeal Bread recipe

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Ingredients

1 cup regular rolled oats
2 cups buttermilk
3 tablespoons dark molasses
3 cups whole wheat flour
1 cup all-purpose flour, plus extra for dusting
1 ½ teaspoons salt
1 ½ teaspoons baking soda
1 teaspoon cream of tartar

Nutrition Info

295 calories
carbohydrate: 60.2 g
cholesterol: 2.5 mg
fat: 2.2 g
fiber: 6.9 g
protein: 11.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 742.5 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.

  2. Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined, pour flour mixture into buttermilk mixture and stir just until moistened.

  3. Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.

  4. Cut dough in half, pat each half into a 6-inch round loaf.

  5. Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.

  6. Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)

  7. Preheat oven to 400 degrees F (200 degrees C).

  8. Place loaves on an ungreased baking sheet.

  9. Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.

  10. Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

Recipe Yield

2 loaves

Recipe Note

This bread is delicious. Plan ahead 12 hours!

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