Steel Cut Oat Soda Bread
Rustic, wholesome, and impossibly easy to make, Steel Cut Oat Soda Bread is a hearty twist on the classic Irish bread recipe. This no-yeast bread showcases the nutty depth of toasted steel-cut oats, balanced beautifully with the earthiness of whole wheat flour and a subtle touch of honey for sweetness. The cold butter worked into the dough gives it a tender crumb, while buttermilk adds just the right amount of tanginess. Topped with a sprinkle of rolled oats for crunch and baked to golden perfection, this bread comes together in under an hour, making it an ideal choice for busy mornings or a last-minute dinner side. Enjoy slices warm with butter, or pair with soups and stews for a cozy, satisfying meal. Perfectly simple, naturally nourishing, and utterly delicious—this soda bread is a must-try for beginners and seasoned bakers alike!
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Recipe Information
Ingredients
- 120 grams Steel-cut oats
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Salt
- 50 grams Butter (cold, unsalted)
- 400 milliliters Buttermilk
- 1 tablespoon Honey
- 2 tablespoons Rolled oats (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a dry skillet, toast the steel-cut oats over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt.
Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Mix in the toasted steel-cut oats.
In a separate bowl or measuring cup, whisk together the buttermilk and honey until the honey is dissolved.
Gradually add the buttermilk mixture to the dry ingredients, stirring with a wooden spoon or spatula, until a soft and slightly sticky dough forms. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf, about 1.5 inches thick.
Place the loaf onto the prepared baking sheet. Use a sharp knife to score a deep 'X' on the top of the loaf, allowing it to expand while baking.
Sprinkle the top with rolled oats, if desired, for added texture.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 154 mg | 52% | |
| Sodium | 6506 mg | 283% | |
| Total Carbohydrate | 428.3 g | 156% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 41.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 626 mg | 48% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1349 mg | 29% | |
*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.
