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irish oatmeal soda bread

January 27, 2016

this completes a trinity of irish soda breads.

between this irish oatmeal soda bread, this savory rosemary soda bread, and this sweet soda bread with raisins, you can please anyone.

this one’s right in the middle. it’s by far the most neutral of the three. it doesn’t have as much of the characteristic “irish soda bread” flavor as the other two. it’s just a good quick bread to whip up and occupy the second rack when you’re roasting vegetables or meat.

& since it’s a soda bread, you don’t need yeast, and you don’t have to wait for anything to rise. just mix the ingredients with your hands, and plop it on a cookie sheet. super easy. my housemate really liked this one, but i thought it was too dense. i just wonder if 375 is the right temp for my oven – the crumb came out doughy and glutinous. or did i overmix it? or does it need more baking soda? it calls for a third of the baking soda of the rosemary brown butter bread. any suggestions?

 

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4 cups all purpose flour
1/3 cup old fashioned oats {plus more for sprinkling}
2 tbsp sugar
1 tsp baking soda
4 tbsp cold butter, cut into small chunks
1 ½ tsp salt
1 ¾ cups well-shaken buttermilk or homemade kefir
1 egg, lightly beaten

Preheat oven to 375 degrees.
In a large bowl, whisk together the flour, oats, baking soda, sugar and salt. Cut the butter into the dry ingredients with your fingers until no more large clumps exist.
Combine the lightly beaten egg with the buttermilk. Pour into dry ingredients and mix. Dough will be wet!
Using wet hands, form a large shaggy ball of dough and place on a parchment paper lined sheet tray. Cut an “x” in the center of the loaf with a knife and sprinkle oats on top.
Bake for 50 minutes, until golden brown. Let cool for 10 minutes before slicing.

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from pbs

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