Oatmeal Soda Bread

Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996
TOTAL TIME: 12 hr 50 min
Prep: 20 min
Inactive Prep: 12 hr
Cook: 30 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 1/2 cups oatmeal
  • 2 cups buttermilk
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Flour for dusting
  • 1/2 teaspoon butter
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Directions

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.

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