Oatmeal Soda Bread

Oatmeal Soda Bread is an European recipe that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 254 calories, 9g of protein, and 4g of fat per serving. For 26 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 1074 people have made this recipe and would make it again. If you have kosher salt, butter, egg, and a few other ingredients on hand, you can make it. It works well as a morn meal. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 60%, this dish is solid. Similar recipes are Irish Walnut Oatmeal Soda Bread, Oatmeal, Apricot, Walnut Soda Bread, and Bread Baking: Soda Bread with Dried Cranberries.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven and grind the oats: Preheat oven to 450°F.  Place oats in a food processor and pulse until finely ground. Whisk together dry ingredients: In a large bowl, vigorously whisk together the finely ground oats, flour, baking soda, sugar, and salt. Make the soda bread dough: Stir the buttermilk and egg together. Make a well in the middle of the flour mixture and pour in the buttermilk egg mixture. Gently fold the surrounding flour over the buttermilk with a wooden spoon. Continue to gently fold until just combined. Do not over mix! The dough should look very shaggy. It should be on the moist side. If it is too wet to handle, add a little more flour. If too dry, add a little more buttermilk. Form into a mound, place in pan, score: Place dough on a lightly flour dusted surface. Knead one or two times only, and form into a mound shape. Grease a large cast iron frying pan with a little butter and place the dough in the center. (If you don't have a cast iron frying pan, just put on a greased baking sheet that can take high heat.) Score the center of the dough in a cross shape with a sharp knife, making 1 1/2 inch deep cuts. Bake: Place in the oven and bake for 15 minutes at 450°F (230 °C). Then lower the oven temperature to 400°F (205°C) and cook for 25 minutes more. To test if the bread is done, take it out of the oven, turn it over and knock on the bottom. If it sounds hollow, it's done. Remove from oven and let cool: Remove pan from oven and let sit for 10 minutes. Note, take care with the hot handles of the cast iron pan! I never leave this one to chance (after having burned myself pretty badly once picking up a hot pan), and I rub an ice cube over the hot handle to cool it down, so that someone doesn't inadvertently pick up the pan by the handle. Remove bread from pan and let cool further on a wire rack for another 15 minutes or so. The bread is best if eaten within hours of baking. Serve with butter and jam. If saving for later, wrap in a slightly damp clean tea towel.

 

Step by step:

1. Preheat oven and grind the oats: Preheat oven to 450°F.  

2. Place oats in a food processor and pulse until finely ground.

3. Whisk together dry ingredients: In a large bowl, vigorously whisk together the finely ground oats, flour, baking soda, sugar, and salt.

4. Make the soda bread dough: Stir the buttermilk and egg together. Make a well in the middle of the flour mixture and pour in the buttermilk egg mixture.

5. Gently fold the surrounding flour over the buttermilk with a wooden spoon. Continue to gently fold until just combined. Do not over mix! The dough should look very shaggy. It should be on the moist side.

6. If it is too wet to handle, add a little more flour. If too dry, add a little more buttermilk.

Form into a mound, place in pan, score

1. Place dough on a lightly flour dusted surface. Knead one or two times only, and form into a mound shape. Grease a large cast iron frying pan with a little butter and place the dough in the center. (If you don't have a cast iron frying pan, just put on a greased baking sheet that can take high heat.)

2. Score the center of the dough in a cross shape with a sharp knife, making 1 1/2 inch deep cuts.

Bake

1. Place in the oven and bake for 15 minutes at 450°F (230 °C). Then lower the oven temperature to 400°F (205°C) and cook for 25 minutes more.

2. To test if the bread is done, take it out of the oven, turn it over and knock on the bottom. If it sounds hollow, it's done.

Remove from oven and let cool

1. Remove pan from oven and let sit for 10 minutes. Note, take care with the hot handles of the cast iron pan! I never leave this one to chance (after having burned myself pretty badly once picking up a hot pan), and I rub an ice cube over the hot handle to cool it down, so that someone doesn't inadvertently pick up the pan by the handle.

2. Remove bread from pan and let cool further on a wire rack for another 15 minutes or so. The bread is best if eaten within hours of baking.

3. Serve with butter and jam. If saving for later, wrap in a slightly damp clean tea towel.

Nutrition Information:

covered percent of daily need