Irish Oatmeal Bread By The Redhead Baker Recipes

IRISH OATMEAL BREAD

Steps:

• In a bowl place the oats and molasses in boiling water. Mix and let it rest for 30-40 minutes
• In a small bowl place the warm milk, sugar, and sprinkle the yeast. Mix and cover for 5 minutes to activate it
• In a stand mixer with a dough hook, add the entire bowl of oats and the yeast. Mix until combined
• Add the oil and 1 cup of flour. Mix
• Add another cup of flour and salt. Mix
• Add the final cup of flour and keep mixing until the for 5-6 minutes or until the dough becomes elastic and sticks off the mixer bowl
• Place the dough in a greased bowl, sprinkle flour on top and cover with plastic wrapping paper and a tea towel.
• Place in an area away from drafts for 1 hour of until doubled in size*
• Invert dough onto a floured surface and shape into a loaf leaving the seam at the bottom
• Place dough in a greased 9" loaf pan
• Cover with a tea towel and let it proof for 30-40 or until doubled in size
• Preheat oven to 375 degrees Fahrenheit
• Brush the top of the bread with the egg
• Bake for 30 minutes or until browned on top
• Remove from oven, unmold and let it cool on a rack before cutting
• Enjoy!

IRISH OATMEAL BREAD

Steps:

• 1. Sift together flour, baking powder, and salt. Add oats and raisins, if using. Beat egg lightly, Then add honey and milk and beat until well blended. Add dry ingredients and stir just until all is moistened. Turn into greased 9x5 loaf pan. Brush top of loaf with melted butter and bake at 350 degrees for 1 hour to 1 hour and 15 minutes.

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.