St Brigids Oaten Bread from Ireland
Celebrate the rustic charm of Irish baking with St. Brigid's Oaten Bread, a traditional recipe that beautifully blends simplicity with wholesome flavor. Made with hearty wholemeal flour, rolled oats, and a touch of honey for natural sweetness, this bread is both nourishing and incredibly satisfying. A soft buttermilk dough is lightly scored with a classic cross—a nod to its heritage—and topped with a sprinkle of oats for a rustic finish. Perfectly golden and ready in just 45 minutes, this quick bread pairs beautifully with butter and jam or as an accompaniment to soups and stews. Bring a taste of Ireland to your table with this easy, no-yeast bread recipe that’s as comforting as it is timeless.
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Recipe Information
Ingredients
- 250 g Wholemeal flour
- 150 g Rolled oats
- 1 tsp Baking soda
- 1 tsp Salt
- 50 g Butter
- 300 ml Buttermilk
- 2 tbsp Honey
- 2 tbsp Additional oats (for topping)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the wholemeal flour, rolled oats, baking soda, and salt. Mix well to ensure the baking soda is evenly distributed.
Cut the butter into small pieces and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
In a separate bowl or jug, mix the buttermilk and honey until the honey is fully dissolved.
Gradually add the buttermilk mixture to the dry ingredients, mixing with a wooden spoon or your hands until a soft dough forms. Be careful not to overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and shape it into a round loaf about 2 inches thick.
Transfer the dough to the prepared baking sheet. Use a sharp knife to score a cross into the top of the loaf, about 1/2 inch deep. This traditional scoring is said to bless the bread and ward off evil spirits.
Sprinkle the top of the loaf with the additional oats for a rustic finish.
Bake in the preheated oven for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature with butter, jam, or alongside savory dishes.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 152 mg | 50% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 50.8 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 539 mg | 41% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2157 mg | 46% | |
*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.
