A popular Irish rhyme sums up how the Irish feel about their breads, especially soda bread made with oatmeal: Rye bread will do you good, barley bread will do you no harm, wheaten bread will sweeten your blood, oaten bread will strengthen your arm.
- 3 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1/2 cup quick cooking Irish oatmeal
- 1/3 cup steel-cut Irish oatmeal
- 1/3 cup sugar
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 tablespoons (3/4 stick) butter or margarine, cut into small pieces
- 2 1/4 cups buttermilk
- 1 tablespoon quick cooking Irish oatmeal
Preheat oven to 425 degrees F.
Lightly dust baking sheet with flour. Whisk first 7 ingredients in large bowl to blend. Using pastry cutter or fingertips, work in butter until mixture resembles coarse crumbs. Form well in center. Using wooden spoon, gradually stir in buttermilk. Turn dough onto lightly floured surface and knead to form dough, about 1 minute.
Shape dough into ball. Place dough in center of prepared baking sheet. Flatten dough into 1 1/2 inch-thick disk. Dip large sharp knife in flour, and cut cross halfway through center of dough so that it will easily break into quarters when baked. Sprinkle 1 tablespoon quick cooking oatmeal over top.
Bake until bread is nicely browned and skewer inserted into center comes out clean, about 30 minutes (check after 20 minutes, and if browning too quickly, reduce heat to 350 degrees F).
Recipe created exclusively for Cooking.com by Margaret M. Johnson.
Serving size = 1/16 loaf
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
208 calories; 5g total fat; 13mg cholesterol; 488mg sodium; 35g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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