Oaty soda bread recipe
This easy bread recipe is made with blitzed oats and sprinkled with whole oats for extra texture. Dunk into soup or enjoy with a strong Cheddar.
See method- Makes 1 loaf (approx. 12 slices)
- 15 mins to prepare and 45 mins to cook
- 157 calories / serving
Ingredients
- 150g porridge oats
- 200g plain wholemeal flour
- 100g plain flour
- 25g unsalted butter, cubed
- 1 tsp bicarbonate of soda
- ¾ tsp salt
- 284ml carton buttermilk
Each serving contains
- Energy
- 665kJ 157.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 25.4gProtein 5.2gFibre 3.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Blitz 100g of the oats in a food processor until fine.
- Tip the blitzed oats and both types of flour into a large bowl and rub in the butter with your fingertips. Stir through the bicarbonate of soda, 40g of the remaining oats and the salt.
- Make a well in the centre of the dry mixture and pour in the buttermilk and 75ml water. Using a wooden spoon, quickly and lightly bring together into a rough, slightly sticky dough then use your hands to form the mixture into a ball and transfer to a lightly floured baking sheet. Flatten the dough slightly and make a cross with the floured handle of a wooden spoon, pressing down about halfway into the dough. Sprinkle the remaining oats over.
- Bake for 40-45 mins, until the bread is golden and sounds hollow when the base is tapped. If after about 30 mins the bread looks dark, cover loosely with foil.
- Allow the bread to cool on a wire rack before slicing.
- See more Bread recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer .