O'Kee's Irish Soda Oatmeal Bread |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This bread is delicious. Plan ahead 12 hours! 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 1/2 teaspoons salt |
1 1/2 teaspoons baking soda |
1 teaspoon cream of tartar |
Directions:
1. Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. Cut dough in half; pat each half into a 6-inch round loaf.
5. Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. Preheat oven to 400 degrees F (200 degrees C).
8. Place loaves on an ungreased baking sheet.
9. Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.
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