Oatmeal Soda Bread
Discover the wholesome charm of homemade Oatmeal Soda Bread—a rustic, no-yeast bread recipe that's as effortless as it is delicious. Made with a hearty blend of rolled oats, all-purpose flour, and whole wheat flour, this bread gets its rustic texture and nutty flavor from the oats and a gentle sweetness from honey. The use of baking soda and tangy buttermilk ensures a quick rise and tender crumb, making it a perfect option for busy bakers. With just 15 minutes of prep time, the dough comes together easily and bakes to golden perfection in under 40 minutes. Top it with rolled oats for an extra touch of rustic charm and enjoy it warm with butter, jam, or alongside a comforting bowl of soup. Perfect for breakfast or dinner, this Oatmeal Soda Bread will quickly become a family favorite!
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Recipe Information
Ingredients
- 120 grams rolled oats
- 250 grams all-purpose flour
- 100 grams whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 400 milliliters buttermilk
- 2 tablespoons honey
- 1 teaspoon butter (optional, for greasing)
- 2 tablespoons extra rolled oats (optional, for topping)
Instructions
Preheat your oven to 200°C (400°F). Grease a baking sheet lightly with butter or line it with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, whole wheat flour, baking soda, and salt. Mix well to ensure the baking soda is evenly distributed.
In a separate bowl or large measuring cup, whisk together the buttermilk and honey until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula. Mix until a sticky dough forms. Avoid overmixing, as this can lead to a dense bread.
Transfer the dough to a lightly floured surface and shape it into a round loaf, about 6-7 inches in diameter. If the dough is too sticky, sprinkle a little more all-purpose flour on your hands to prevent sticking.
Place the loaf onto the prepared baking sheet. Using a sharp knife, score a deep cross on the top of the dough (this helps the bread rise evenly while baking).
Optional: Sprinkle the top of the loaf with a small handful of extra rolled oats for decoration.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature with butter, jam, or your favorite soup!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 406.0 g | 148% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 55.7 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 617 mg | 47% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1812 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
