This bread is delicious. Plan ahead 12 hours!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.

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  • 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.

Nutrition Facts

295 calories; protein 11.1g 22% DV; carbohydrates 60.2g 19% DV; fat 2.2g 3% DV; cholesterol 2.5mg 1% DV; sodium 742.5mg 30% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2012
I added vinegar to soy milk to make the buttermilk and used spelt flout instead of ap flour. This is definitely worth making! My family really enjoyed this! Read More
(6)

Most helpful critical review

Rating: 3 stars
08/30/2013
On the plus side this is a recipe with almost no fat and whole grains. But it really would taste better with a little butter or even vegetable oil and maybe some raisins currants or other dried fruit. Read More
(1)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/19/2012
I added vinegar to soy milk to make the buttermilk and used spelt flout instead of ap flour. This is definitely worth making! My family really enjoyed this! Read More
(6)
Rating: 4 stars
12/27/2012
This turned out really well even though I let it rest in a warm place for 4 hours instead of room temperature for 12 hours. I substituted honey for molasses out of necessity. My only complaint is that there was about 1/2 cup too much flour. Read More
(2)
Rating: 3 stars
08/29/2013
On the plus side this is a recipe with almost no fat and whole grains. But it really would taste better with a little butter or even vegetable oil and maybe some raisins currants or other dried fruit. Read More
(1)
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Rating: 1 stars
08/23/2018
I made this exactly as the recipe stated. The bread didn't rise was very very dense and had no flavor at all. Nothing like the soda bread I had when I was in Ireland a couple of years ago. All the soda bread I had there was light brown in color had excellent flavor. Very disappointed. Read More
Rating: 4 stars
03/19/2019
I can no longer eat anything made with yeast. This is the first recipe I have seen for soda bread that is not white bread. It tastes a lot like the black bread that I still make for my husband. The next time I will cut the flour back 1/2 cup as someone else suggested as it is quite dense. This is my new go to soda bread. Read More