Brown Oatmeal Soda Bread Recipes

OATMEAL SODA BREAD

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.

BEST-EVER OATMEAL BROWN BREAD

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.

BROWN OATMEAL SODA BREAD

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.

BROWN SODA BREAD WITH OATS

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.

OATMEAL SODA BREAD

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.

BROWN OATMEAL SODA BREAD

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.