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O'Kee's Irish Soda Oatmeal Bread
O'Kee's Irish Soda Oatmeal Bread
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
770 minutes
Elevate your St. Patrick's Day with rich and flavorful Irish oatmeal buttermilk loaf, with a deep overnight fermentation for complex taste. Recipe yields 2 loaves.
Ingredients:
  • 1 cup regular rolled oats
  • 2 cups buttermilk
  • 3 tablespoons dark molasses
  • 3 cups whole wheat flour
  • 1 cup all-purpose flour, plus extra for dusting
  • 1.5 teaspoons baking soda
  • 1 teaspoon cream of tartar
Instructions:
  • Combine rolled oats, buttermilk, and molasses in a large bowl, stirring until fully mixed.
  • Whisk the whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined. Pour the flour mixture into the buttermilk mixture and stir until just moistened.
  • Transfer the dough to a lightly-floured surface and knead briefly until it becomes smooth and holds its shape.
  • Divide the dough in half and shape each portion into a 6-inch round loaf by gently patting it down.
  • Make deep cuts into each loaf in quarters using a sharp knife, cutting 1 inch deep.
  • Cover each loaf with plastic wrap and let it rest at room temperature for a minimum of 12 hours to ferment. For extended storage, refrigerate the loaves for up to an additional 2 days.
  • Preheat your oven to 400°F (200°C).
  • Lay the loaves on a baking sheet without greasing it.
  • Bake loaves at 375 degrees F (190 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 20 minutes until loaves are golden brown and sound hollow when tapped on the bottom.
  • Let the bread cool for 10 minutes before slicing. Slice loaves 3/4-inch thick across the loaf, then cut the slices in half before serving.

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