O'Kee's Irish Soda Oatmeal Bread

O'Kee's Irish Soda Oatmeal Bread

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    12 h 50 m
danakee
Recipe by  danakee

“This bread is delicious. Plan ahead 12 hours!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 loaves

ADVERTISEMENT

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.

Share It

Reviews (3)

Rate This Recipe
sueb
4

sueb

I added vinegar to soy milk to make the buttermilk, and used spelt flout instead of ap flour. This is definitely worth making! My family really enjoyed this!

MISSJACKIE
1

MISSJACKIE

This turned out really well, even though I let it rest in a warm place for 4 hours instead of room temperature for 12 hours. I substituted honey for molasses out of necessity. My only complaint is that there was about 1/2 cup too much flour.

cooldocmom
0

cooldocmom

On the plus side this is a recipe with almost no fat and whole grains. But it really would taste better with a little butter or even vegetable oil and maybe some raisins, currants or other dried fruit.

More Reviews

Similar Recipes

Irish Brown Soda Bread
(133)

Irish Brown Soda Bread

Grandpa McAndrew's Irish Soda Bread
(72)

Grandpa McAndrew's Irish Soda Bread

Perfectly Moist Irish Wheaten Bread
(47)

Perfectly Moist Irish Wheaten Bread

Real Traditional Irish Soda Bread
(36)

Real Traditional Irish Soda Bread

Irish Soda Bread V
(36)

Irish Soda Bread V

Best Ever Irish Soda Bread
(12)

Best Ever Irish Soda Bread

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 60.2 g
  • 19%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Best Ever Irish Soda Bread

>

next recipe:

The World's Best Irish Soda Bread