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My review
Oatmeal Soda Bread
Karin Christian
"This is a very easy recipe that has the added bonus of being lowfat! It bakes into a round loaf."
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Ingredients
50 m servings 242 calsOriginal recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 242 calories; 8.6 g fat; 35.7 g carbohydrates; 5.3 g protein; 23 mg cholesterol; 395 mg sodium. Full nutrition
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Reviews
Read all reviews 4453 Ratings
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Most helpful positive review
12/28/2005
I'm a little confused how bread that consists of sour cream and almost an entire stick of butter is considered lowfat, but it's delicious nontheless! Texture and flavor are outstanding, but a ...
Most helpful critical review
3/9/2008
I disliked this bread. Perhaps it was the overall taste; soda bread may just not be for me. It may also be that at 40 minutes, the bread was too far gone to serve to guests. The only thing I ...
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12/28/2005
I'm a little confused how bread that consists of sour cream and almost an entire stick of butter is considered lowfat, but it's delicious nontheless! Texture and flavor are outstanding, but a ...
4/30/2007
Very yummy, and quick to make! I used yoghurt instead of sour cream and it was awesome. Really nice with some golden syrup spread on it =) Just got to be careful not to overbake as it'll start...
11/16/2007
YUM! I used whole wheat flour instead of white flour, and added a teaspoon of vanilla. It needed longer than 40 minutes for me though. I ended up leaving it in for nearly an hour before the insi...
12/4/2004
The cooked part of this bread tasted great! If you have an oven that takes longer than most recipes call for. Don't cook this for 40 minutes, accept the fact that the top is brown and think th...
4/1/2006
very good, very easy, everyone liked it. I decided to make it after I'd already added the potatoes to the corned beef, so in order to have everything done at the same time, I made two smaller l...
3/20/2006
Oh, my gosh, this bread is fabulous. I used regular sour cream because that's what I had on hand. I also substituted 1 cup of the flour with whole-wheat flour and did not put the butter or oat...
3/14/2011
Yum. Made with regular sour cream and whole milk, so no low-fat here! Outside browned long before the inside was done, so cover with foil and test for doneness as others have recommended. Den...