Wholemeal Irish Brown Soda Bread with Oats
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Wholemeal and plain flour, oats, bicarbonate, salt and a little brown sugar are stirred with buttermilk and melted butter, shaped into a round, cut with a deep cross and baked to 93 °C.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 200 °C (180 °C fan).
- 2
Mix. Stir the flours, oats, bicarbonate, salt and sugar together. Add the melted butter and buttermilk and stir quickly into a soft, sticky dough. Do not knead.
- 3
Shape. Tip onto a floured surface and shape gently into a round about 18 cm across. Put on the tray, scatter with oats and cut a deep cross across the top.
- 4
Bake. Bake straight away for 40-45 minutes until browned, hollow-sounding underneath and 93 °C in the centre.
- 5
Cool. Wrap in a tea towel for a soft crust, or leave uncovered for a crisp one, and cool at least 30 minutes before slicing.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- fork or butter knife
- baking tray lined with baking paper
- sharp knife
- instant-read thermometer
- wire rack
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 213 kcal |
| Protein | 7.6 g |
| Carbohydrate | 39.1 g |
| of which sugars | 3.6 g |
| of which free sugars | 1.2 g |
| Fat | 3.6 g |
| of which saturates | 1.7 g |
| Fibre | 4 g |
| Salt | 1.22 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
