O'KEE'S IRISH SODA OATMEAL BREAD
This bread is delicious. Plan ahead 12 hours!
Provided by Dana Kee
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 12h50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 295 calories, Carbohydrate 60.2 g, Cholesterol 2.5 mg, Fat 2.2 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 0.6 g, Sodium 742.5 mg, Sugar 7.4 g
SUNSET MAGAZINE'S IRISH OATMEAL BREAD
I found this in Sunset a couple of years ago and it is my favorite bread recipe now! This bread is light and fluffy if you follow the directions exactly (be sure to soak the oats in the boiling water) Love ya- Grace!
Provided by That Napa Chicken R
Categories Yeast Breads
Time 1h5m
Yield 2 loafs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
- Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour to oat mixture. Beat at medium speed until well blended.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 350º. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.
Nutrition Facts : Calories 572.7, Fat 9.2, SaturatedFat 1.4, Sodium 882.7, Carbohydrate 104.4, Fiber 9.6, Sugar 5.3, Protein 19.4
OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD
This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.
Provided by Gingernut
Categories Quick Breads
Time 50m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine milk, oats, molasses and oil in a bowl.
- Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
- Whisk or sift together flours, sugar, salt, baking powder and baking soda.
- Add wet mixture to dry mixture and stir just until combined.
- Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
- Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
- Make 3, 1/4 inch deep, diagonal cuts across each loaf.
- Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
- Let stand about 15 minutes before slicing to serve.
Nutrition Facts : Calories 501.4, Fat 6.7, SaturatedFat 0.9, Sodium 861.8, Carbohydrate 101.7, Fiber 6, Sugar 26.5, Protein 11.6
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