Best 7 Super Simple Oatmeal Soda Bread Recipes

OATMEAL SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
• In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
• Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
• Bake for about 40 minutes, or until browned. Cool completely before slicing.

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

BROWN SODA BREAD WITH OATS

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
• Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
• Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

OATMEAL SODA BREAD

Steps:

• Grease a baking sheet; set aside.
• In a large mixing bowl, stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in margarine or butter til mixture resembles coarse crumbs.
• Make a well in center of the dry ingredients. Stir together one beaten egg and buttermilk or sour milk, then add mixture all at once into the dry well. Using a fork, stir just till moistened. (Dough will be sticky at this point).
• Turn dough out onto a well-floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes or until dough is barely holding together. (The recipe says until nearly smooth, but mine never really got smooth because of the oatmeal.).
• On the prepared baking sheet, shape dough into a 6-inch round loaf. On the top of the loaf, cut a 4-inch cross, 1/4 inch deep. Brush with the remaining beaten egg (or, if you want a more rustic look to your loaf, skip this step). Bake in a 375 degree oven for about 35 minutes or until done. Remove from baking sheet and serve warm. Can be eaten with soup, stew, applesauce, etc. It is a relatively dense bread, so do not be afraid at how heavy it feels when you lift it off the baking sheet.

OATMEAL SODA BREAD

Steps:

• In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
• In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
• Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
• Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.

MOLASSES AND OAT SODA BREAD

Steps:

• Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
• Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
• Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)

BROWN OATMEAL SODA BREAD

Steps:

• If using sour milk, prepare and set aside.
• In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients.
• Form a well in the center.
• In another bowl (or large measuring cup) whisk together the egg and milk.
• Pour milk mixture into the dry ingredients and fold until JUST combined.
• Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough.
• Cut dough in half.
• Form into 2 round loaves.
• Cut a cross into the top of each loaf.
• Dust with flour and sprinkle with additional oats.
• Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.