Irish Oatmeal Bread By The Redhead Baker Recipes

O'KEE'S IRISH SODA OATMEAL BREAD

Steps:

• Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
• Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
• Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
• Cut dough in half; pat each half into a 6-inch round loaf.
• Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
• Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
• Preheat oven to 400 degrees F (200 degrees C).
• Place loaves on an ungreased baking sheet.
• Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
• Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

IRISH OATMEAL BREAD

Steps:

• Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
• Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 1/4 cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
• Preheat oven to 350º.
• Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.