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!
Soda bread, or bread made without yeast, and leavened with baking soda and buttermilk, has been made on a daily basis by the Irish 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.
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.
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.
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!
*Recipe adapted from Irish Pub Cooking
Ingredients
- 3 cups all purpose flour
- 1 cup oat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 3/4 cups buttermilk
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!
Notes:
- If you want a real treat, MAKE YOUR OWN BUTTER to have with your bread!
- There are lots of variation on the basic soda bread, here are a few of my favorites ~ Rosemary Cheddar Irish Soda Bread, Skillet Maple Irish Soda Bread, and here’s a recipe for Irish Soda Bread Muffins!
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22 Comments
Jo Warren
September 20, 2017 at 8:18 pmI have made this for years, both as a loaf and as individual buns. I like your oat flour idea but my recipe uses the old fashioned oats. I leave them soaking in the buttermilk overnight before I make the bread. The time makes for a sour dough flavor which is wonderful when you make toast from it.
Meraiah
September 9, 2017 at 11:38 amI made this using Almond milk and rice vinegar as well as using half salt and half salt substitute. instead of kneading after I added liquid I just folded the mixture until incorporated and then a few extra times as the baking soda/ vinegar reaction gave it a lift so to speak. Makes a good Vegan alternative. Turned out well.
I don’t drink milk and am allergic to yeast and eggs so always looking for alternatives.
Sue
September 9, 2017 at 12:35 pmThanks for that feedback Meraiah, it’s so valuable to my vegan readers!
Ben Maclain|Havocinthekitchen
March 19, 2017 at 4:57 pmThis bread looks perfect! I’ve been planning to make Irish soda bread for a number of years, and this post is another sign I shouldn’t wait for another few years:) Well done!
Sue
March 19, 2017 at 5:58 pmI was the same way Ben, I thought it didn’t sound very appealing at first, but I’m a total convert, the texture is wonderful, and you can’t beat how easy it is!
Janet
March 19, 2017 at 10:21 amMy husband loves raisins in his soda bread. Can I add some raisins to this bread, and how many should I use? Thank you!
maria
March 19, 2017 at 6:54 amOh I love the idea of using oats for this!
monika
March 18, 2017 at 4:13 pmcan we use homemade buttermilk for this? if so, how much milk to vinegar/lemon juice?!??!
Sue
March 18, 2017 at 5:37 pmI don’t see why you couldn’t use homemade buttermilk, which is generally one cup milk to one or two tablespoons lemon juice or vinegar. But I’m partial to the cultured buttermilk you can buy in stores, it’s thick and has great flavor.
Marissa
March 18, 2017 at 11:57 amI’ve been meaning to make soda bread for ages and this looks perfect! I love the addition of oat flour.
cakespy
March 18, 2017 at 7:34 amYummy yummy get in my tummy!! This looks amazing!
Jennifer @ Seasons and Suppers
March 18, 2017 at 4:18 amLove the addition of oat flour! Must give great flavour and the texture looks perfect :)
MARGARET ANNE MILLER
March 17, 2017 at 5:54 pmThis looks and sounds lovely……can I get oat flour in the UK? Or can I substitute another flour instead?
Sue
March 17, 2017 at 6:07 pmI bet you can get it, Margaret, but it’s also so easy to make it, just take regular rolled oats and process them into flour in a food processor or high speed blender. It takes just seconds!
Sue
March 17, 2017 at 6:07 pmAnd yes, you can substitute whole wheat, or any other flour you like…
Karen @ Seasonal Cravings
March 17, 2017 at 3:48 pmLooks so simple and delicious!
Sue
March 17, 2017 at 4:17 pmIt’s almost unbelievable how simple these breads are ~ Happy St. Paddy’s Day Karen!
Abbe@This is How I Cook
March 17, 2017 at 2:42 pmThis is so simple there is no reason not to indulge. And indulge I will!
Laura | Tutti Dolci
March 17, 2017 at 10:18 amI love the addition of oat flour, this looks fantastic!
Angie@Angie's Recipes
March 17, 2017 at 9:44 amSoda bread is definitely one of my favourite quick breads. Yours with oat flour sounds and looks awesome, Sue.
Tricia @ Saving room for dessert
March 17, 2017 at 9:03 amI sure wish I had a slice or two of this today! The texture looks fantastic. Certainly my favorite way to celebrate all things Irish!
Sue
March 17, 2017 at 9:20 amThanks Tricia, and I know I sound like a broken record, but it makes the BEST TOAST!