Oatmeal Soda Bread

Name: Oatmeal Soda Bread
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: European, Irish
Ingredients: 170 grams cups old fashioned rolled oats; 290 grams 1/4 cups all purpose flour plus more for dusting; 2 teaspoons baking soda; 1 teaspoon sugar; 1 teaspoon kosher salt; 350 milliliters 1/2 cups buttermilk; 1 egg, lightly beaten; 1 serving Butter for greasing the pan

The recipe Oatmeal Soda Bread could satisfy your European craving in roughly 55 minutes. This breakfast has 254 calories, 9g of protein, and 4g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have old fashioned rolled oats, egg, baking soda, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

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

Ingredients you will need

Oats

Equipment you will use

Oven

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

Ingredients you will need

Oats

Equipment you will use

Food Processor

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

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Oats

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Bread Dough

Buttermilk

All Purpose Flour

Pop

Egg

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.

Ingredients you will need

Buttermilk

Dough

All Purpose Flour

Equipment you will use

Wooden Spoon

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

Ingredients you will need

Buttermilk

All Purpose Flour

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.)

Ingredients you will need

Butter

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Frying Pan

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

Ingredients you will need

Dough

Equipment you will use

Knife

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.

Equipment you will use

Oven

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.

Ingredients you will need

Bread

Equipment you will use

Oven

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.

Ingredients you will need

Ice Cubes

Dry Seasoning Rub

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Bread

Equipment you will use

Wire Rack

Frying Pan

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

Ingredients you will need

Butter

Wrap

Jam

Tea

Equipment you will use

Kitchen Towels

Equipment

Ingredients

Servings:

170grams

cups old fashioned rolled oats 290grams

1/4 cups all purpose flour plus more for dusting 2teaspoons

baking soda 1teaspoon

sugar 1teaspoon

kosher salt 350milliliters

1/2 cups buttermilk 1

egg, lightly beaten 1serving

Butter for greasing the pan

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Soda Bread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.