Irish Oatmeal Soda Bread

Irish Oatmeal Soda Bread ~ an authentic Irish quick bread made even more delicious with oat flour!

Irish Oatmeal Soda Bread ~ I’ve made this authentic Irish quick bread even more delicious with the addition of oat flour…you won’t find an easier, or more tasty quick bread anywhere ~ it’s ready in under an hour!

Irish Oatmeal Soda Bread ~ sliced with butter

Soda bread is a traditional Irish bread made without yeast, and leavened with baking soda and buttermilk

It’s been made on a daily basis for generations. This bread has a unique texture and a charming simplicity. Maybe you fist encounter it when you’re putting together a St. Patrick’s Day menu, but once you try it, it will become one of those recipes you turn to again and again. Bread this quick and easy doesn’t come along every day.

Irish Oatmeal Soda Bread ~ a classic irish quick bread made with oat flour for fabulous flavor and texture!

I’ve used one of my favorite ingredients to bump up the flavor and texture of this Irish oatmeal soda bread ~ oat flour!

It’s naturally sweet, and adds so much to almost anything you bake. And guess what? You don’t need to go out and buy anything special, you can whip up your own by processing regular oats, either rolled or steel cut, in a food processor or high speed blender. I used my Vitamix and it took less than a minute. The resulting flour is silky and really delicious. For more details, check out my post about how to make your own oat flour.

TIP: If you can get past the scraggly looks of this bread, you’re a wise person because you’ll have a wonderful go-to bread recipe that can be hot on your table in less than an hour.

Irish Oatmeal Soda Bread with its characteristic cross cut in the top.

The characteristic cross is cut into the dough with a sharp knife just before baking to allow the bread to rise…and to let the fairies escape!

irish oatmeal soda bread

what to serve with soda bread

Irish Oatmeal Soda Bread ~ an authentic Irish quick bread made even more delicious with oat flour!
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3.56 from 133 votes

Irish Oatmeal Soda Bread

Irish Oatmeal Soda Bread ~ I've made this authentic Irish quick bread even more delicious with the addition of oat flour...you won't find an easier, or more tasty quick bread anywhere ~ it's ready in under an hour!
Course bread
Cuisine Irish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 servings
Calories 176kcal
Author Sue Moran

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!

Cook's notes

Nutrition

Calories: 176kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 324mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Calcium: 51mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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69 Comments

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  • Reply
    Dean
    March 17, 2022 at 10:06 am

    Could you confirm that the dough should be needed into an 8 inch round disk. Do you mean disk as in a flat shape? Will the loaf rise to a round loaf as it bakes?

    • Reply
      Sue Moran
      March 17, 2022 at 11:10 am

      Hi Dean, yes this loaf will rise as it cooks so it doesn’t need to be shaped into a round ball like some breads do. No need to go out of your way to overly flatten it, but a rough disk shape (it will be pretty thick) will do the trick. Hope this helps!

  • Reply
    Christie brickey
    September 30, 2021 at 12:45 pm

    Can you use all oat flour with this bread?

    • Reply
      Sue Moran
      September 30, 2021 at 1:18 pm

      I haven’t tried that Christie, so I’m not sure.

  • Reply
    Mary
    March 16, 2021 at 12:19 pm

    This is a brilliant recipe. Have made it several times ?ince finding it on your site. Stays lovely and moist for a couple of days. But then it makes super toast!
    I like the suggestion of a previous commenter for using Guinness as part of the liquid in the recipe – might try it.
    Thanks Sue. :))

    • Reply
      Sue Moran
      March 16, 2021 at 6:26 pm

      I love your enthusiasm Mary 🙂

  • Reply
    Kathy
    March 16, 2021 at 7:42 am

    Hello – I can’t wait to try this bread – it sounds delicious. I will try it as written the first time, but wondered what are your thoughts on using a beer (Guinness, perhaps) instead of the buttermilk? Obviously it would give it a different flavor, but I’m interested in your thoughts? Thanks in advance!!

    • Reply
      Sue Moran
      March 16, 2021 at 7:49 am

      I haven’t tried it, but I think you should be able to use beer. Let us know how it turns out!

  • Reply
    Morgana
    February 23, 2021 at 3:48 pm

    Loving this recipe for today. I have barley flour left over from another bake, and no oatmeal flour, so I’ll use that. I’m also adding in about 3/4 cup of currants. Baking this in two cast-iron bread pans. Thanks for the recipe – so far I’m loving the texture of the dough, as when I’ve made this in the past the dough was just impossible to work with, shape, and bake well. It was such a mess. I’m always afraid to over-knead, and I think I end up not kneading enough.

    • Reply
      Sue Moran
      March 16, 2021 at 6:21 am

      I bet the barley flour will give it nice flavor.

  • Reply
    Elli
    August 10, 2020 at 11:17 am

    I don’t see a temperature listed for the oven! What temperature?

    • Reply
      Elli
      August 10, 2020 at 11:19 am

      Oh, 425 I’m sorry I must have missed it!

  • Reply
    Virginia
    May 2, 2020 at 8:47 am

    Hi:
    Can you halve this recipe? There are only 2 of us, and I have to make in a toaster oven.

    • Reply
      Sue Moran
      March 16, 2021 at 6:20 am

      Sure, just be sure to watch the baking time. You can also make it in muffin form!

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