Oaty soda bread recipe
This easy bread recipe is made with blitzed Quaker Oats and sprinkled with whole
rolled oats for extra texture. Dunk into soup or enjoy with a strong Cheddar.
See method
Makes 1 loaf (approx. 12 slices)
15 mins to prepare and 45 mins to cook
155 calories / serving
Ingredients
150g Quaker Rolled Oats
200g plain wholemeal flour
100g plain flour
25g unsalted butter, cubed
1 tsp bicarbonate of soda
¾ tsp salt
284ml carton buttermilk
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Blitz 100g of the oats in a food
processor until fine.
Tip the blitzed oats and both types of flour into a large bowl and rub in the
butter with your fingertips. Stir through the bicarbonate of soda, 40g of the
remaining oats and the salt.
Make a well in the centre of the dry mixture and pour in the buttermilk and 75ml
water. Using a wooden spoon, quickly and lightly bring together into a rough,
slightly sticky dough then use your hands to form the mixture into a ball and
transfer to a lightly floured baking sheet. Flatten the dough slightly and make
a cross with the floured handle of a wooden spoon, pressing down about halfway
into the dough. Sprinkle the remaining oats over.
Bake for 40-45 mins, until the bread is golden and sounds hollow when the base
is tapped. If after about 30 mins the bread looks dark, cover loosely with foil.
Allow the bread to cool on a wire rack before slicing.