OKees Irish Soda Oatmeal Bread

This bread is delicious. Plan ahead 12 hours!



Step: 1

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

Step: 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.

Step: 3

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

Step: 4

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

Step: 5

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

Step: 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.)

Step: 7

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

Step: 8

Place loaves on an ungreased baking sheet.

Step: 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.

Step: 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.


Per Serving: 295 calories; protein 11.1g; carbohydrates 60.2g; fat 2.2g; cholesterol 2.5mg; sodium 742.5mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.

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