Brown Oatmeal Soda Bread Recipes

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BROWN SODA BREAD WITH OATS



Brown Soda Bread With Oats image

For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h

Yield 1 loaf, about 12 slices

Number Of Ingredients 9

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
62 grams (approximately 1/2 cup) unbleached all-purpose or bread flour
25 grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
40 grams (approximately 1/3 cup) rolled oats
8 grams (approximately 2 teaspoons, tightly packed) brown sugar
3.5 grams (1/2 teaspoon) salt
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
  • In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
  • 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.)
  • 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.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams

OATMEAL SODA BREAD



Oatmeal Soda Bread image

This is a very easy recipe that has the added bonus of being lowfat! It bakes into a round loaf.

Provided by Karin Christian

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 11

3 ½ cups all-purpose flour
½ cup quick cooking oats
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) container low-fat sour cream
¾ cup skim milk
2 tablespoons honey
1 tablespoon white sugar
¼ cup butter, melted
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
  • In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
  • Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
  • Bake for about 40 minutes, or until browned. Cool completely before slicing.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 35.7 g, Cholesterol 22.8 mg, Fat 8.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 5.1 g, Sodium 395.3 mg, Sugar 4.8 g

BROWN OATMEAL SODA BREAD



Brown Oatmeal Soda Bread image

I don't remember where I got this recipe, but the family loves it. We often have it in place of biscuts or corn bread. Great in the fall with a nice bowl of soup.

Provided by BothFex

Categories     Quick Breads

Time 45m

Yield 2 loaves

Number Of Ingredients 8

2 1/4-2 1/2 cups unbleached flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 cups wheat flour
1 cup oats, plus additional for top of loaves and baking stone
2 cups buttermilk or 2 cups sour milk (pour 2 T. of vinegar into a 2 c. measuring cup fill the rest of the cup with milk- let stand 5 minut)
1 large egg

Steps:

  • If using sour milk, prepare and set aside.
  • In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients.
  • Form a well in the center.
  • In another bowl (or large measuring cup) whisk together the egg and milk.
  • Pour milk mixture into the dry ingredients and fold until JUST combined.
  • Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough.
  • Cut dough in half.
  • Form into 2 round loaves.
  • Cut a cross into the top of each loaf.
  • Dust with flour and sprinkle with additional oats.
  • Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.

Nutrition Facts : Calories 1358.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 102.8, Sodium 4065.1, Carbohydrate 257.8, Fiber 24.9, Sugar 12.7, Protein 54.8

LEFTOVER OATMEAL BREAD



Leftover Oatmeal Bread image

Provided by Alton Brown

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

1 package active dry yeast
11 ounces bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
1 teaspoon kosher salt
12 ounces leftover, cooked old fashioned rolled oats, at room temperature
1/4 cup warm water
2 tablespoons agave syrup
1 tablespoon olive oil, plus extra for bowl and pan
1 large egg yolk
1 tablespoon water

Steps:

  • Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
  • Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
  • Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
  • Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
  • Heat the oven to 350 degrees F.
  • Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams

OATMEAL SODA BREAD



Oatmeal Soda Bread image

Provided by Food Network

Time 12h50m

Yield 6 to 8 servings

Number Of Ingredients 7

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

Steps:

  • 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.

BROWN OATMEAL SODA BREAD



Brown Oatmeal Soda Bread image

Categories     Bread     Milk/Cream     Bake     Kid-Friendly     St. Patrick's Day     Oat     Gourmet     Small Plates

Yield Makes two 7-inch loaves

Number Of Ingredients 8

2 1/4 to 2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon double-acting baking powder
2 teaspoons salt
2 cups whole-wheat flour
1 cup old-fashioned rolled oats plus additional for sprinkling the bread
2 cups buttermilk
1 large egg, beaten lightly

Steps:

  • Into a large bowl sift together 2 1/4 cups of the all-purpose flour, the baking soda, the baking powder, and the salt and stir in the whole-wheat flour and 1 cup of the oats. Add the buttermilk and the egg and stir the mixture until it forms a dough. Turn the dough out onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough. Halve the dough, form the halves into round loaves, and put them on a greased baking sheet. Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until they are browned lightly. Let the loaves cool on a rack.

OATMEAL SODA BREAD



Oatmeal Soda Bread image

This looks delicious and doesn't require yeast or rising time. It comes from "Old Fashioned Home Baking" from Better Homes and Gardens. If you'd like to make it Raisin-Oatmeal Soda Bread, you can add 2 TBSP brown sugar and 1 tsp cinnamon into the dry mixture and add 1/3 c raisins (or dried currants or chopped dried apricots) into the buttermilk mixture.

Provided by the_cookie_lady

Categories     Quick Breads

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 9

1 2/3 cups all-purpose flour
3/4 cup quick-cooking rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine or 3 tablespoons butter
1 beaten egg
2/3 cup buttermilk or 2/3 cup sour milk
1 beaten egg

Steps:

  • Grease a baking sheet; set aside.
  • In a large mixing bowl, stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in margarine or butter til mixture resembles coarse crumbs.
  • Make a well in center of the dry ingredients. Stir together one beaten egg and buttermilk or sour milk, then add mixture all at once into the dry well. Using a fork, stir just till moistened. (Dough will be sticky at this point).
  • Turn dough out onto a well-floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes or until dough is barely holding together. (The recipe says until nearly smooth, but mine never really got smooth because of the oatmeal.).
  • On the prepared baking sheet, shape dough into a 6-inch round loaf. On the top of the loaf, cut a 4-inch cross, 1/4 inch deep. Brush with the remaining beaten egg (or, if you want a more rustic look to your loaf, skip this step). Bake in a 375 degree oven for about 35 minutes or until done. Remove from baking sheet and serve warm. Can be eaten with soup, stew, applesauce, etc. It is a relatively dense bread, so do not be afraid at how heavy it feels when you lift it off the baking sheet.

Nutrition Facts : Calories 187.9, Fat 6.4, SaturatedFat 1.5, Cholesterol 47.3, Sodium 286.8, Carbohydrate 26.3, Fiber 1.5, Sugar 1.2, Protein 6

BEST-EVER OATMEAL BROWN BREAD



Best-Ever Oatmeal Brown Bread image

Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 8

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2/3 cup packed dark brown sugar
1/2 cup old-fashioned oats
1/3 cup ground flaxseed or flaxseed meal
1 teaspoon baking soda
1 teaspoon salt
1 2/3 cups buttermilk

Steps:

  • Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
  • In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g

IRISH BROWN SODA BREAD



Irish Brown Soda Bread image

This is the real thing! Because it must only be handled very lightly, it can never be made in a bread machine.

Provided by Andrea Doyle

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 6

4 cups whole wheat flour
1 cup bread flour
⅓ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups buttermilk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
  • In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
  • Bake in preheated oven until golden brown, about 30 to 45 minutes.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 33 g, Cholesterol 2 mg, Fat 1.3 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 354.4 mg, Sugar 2.6 g

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