Brown Soda Bread With Oats
Updated Aug. 15, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Soft butter for the bread pan
- 125grams (approximately 1 cup) whole-wheat flour
- 62grams (approximately ½ cup) unbleached all-purpose or bread flour
- 25grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
- 40grams (approximately ⅓ cup) rolled oats
- 8grams (approximately 2 teaspoons, tightly packed) brown sugar
- 3.5grams (½ teaspoon) salt
- 10grams (2 teaspoons) baking soda, sifted
- 290grams (approximately 1¼ cups) buttermilk
Nutritional analysis per serving (6 servings)
182 calories; 3 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter an 8½ x 4½ x 2½-inch bread pan.
- Step 2
In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
- Step 3
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.)
- Step 4
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.
- Advance preparation: This keeps for about 4 days and can be frozen.
Private Notes
Comments
Made this as friends were coming over—prep was a flash and it slid right out of the pan. Served with tasty local cheeses and the bread became the main event of the meal. Everyone loved it. Not too sweet or soda-tasting for us! *only had quick-cook oats (sigh) so used those for the 65g of steel-cut/tolled oats and it worked just fine. *made ‘buttermilk’ with 280g whole milk and 10g vinegar.
This makes a delicious loaf, very much like the bread I had in Ireland. You do not need to use 2 teaspoons of baking soda. One teaspoon will be enough and you will not get that odd bitter taste from an excess of soda.
Only use 1 teaspoon of baking soda. As per other recipes. 2 teaspoons will give it a really weird after taste. Just made this and had to chuck it. Remaking with 1 teaspoon.
The bread is delicious and addictive but I found all the comments about too much baking soda worrisome. So I made one loaf with 1 1/4 tsp and one with 1 1/2. At 1 1/2 the nasty taste of excess baking soda is beginning to appear. I wish NYT cooking would address this
Easy and fast to make, but I didn't appreciate the baking soda flavor in each bite.
Wonderful and very easy soda bread! I reduced the baking soda as well, but just by 1/2 tsp to 1 1/2 tsp. No noticeable soda aftertaste. Will be making this often!