Mmmm! Definitely best steaming warm right out of the oven. This bread is absolutely perfect with Irish lamb stew used to sop up gravy from your bowl. I have no complaints about this dinner...the Irish know how to make it hearty and pleasing. As this is not a yeast bread, it is fairly dense (all the better for soaking up stew). Traditional Irish soda bread doesn't include the oatmeal, but I like the texture it adds. You can add honey or sugar (as well as raisins) for a sweetened version of soda bread.
2. In plastic bowl, combine flour, ground oatmeal baking soda, and salt. With large plastic spoon, mix in buttermilk until mixture is well combined. Dust hands with flour, and form a doughy ball.
INGREDIENTS
1 3/4 cups white whole wheat flour
1/2 cup oatmeal (ground)
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, plus a tablespoon or more if needed to moisten all flour
DIRECTIONS
1. Preheat oven to 425 F. Grease or spray a small baking sheet with nonstick spray or oil.
2. In plastic bowl, combine flour, ground oatmeal baking soda, and salt. With large plastic spoon, mix in buttermilk until mixture is well combined. Dust hands with flour, and form a doughy ball.
3. Bake until bread is golden on top, about 30-35 minutes. Serve hot.
Makes one small loaf, double for a full size loaf.
(Recipe from Kaylyn's Kitchen)
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