I have made Heidi’s Oat Soda Bread twice now and have loved it both times. I love the loaf pan aspect of this soda bread which makes using this bread for sandwiches or toast much easier than typical soda bread recipe.
I also love how easy this bread is to whip up in my ancient Cuisanart.
I did add a smidgen of ground flax seeds and oat bran to pump up the healthiness even further. (Can you imagine - I tried to make one of Heidi’s recipes even healthier.) And the best part is that I can't help but think that all that oatmeal and flax seed is counteracting the unhealthy cholesterol from the butter.
I was motivated by a craving for an "Everything" Bagel when I baked this loaf and the only things I left out of the topping was onion and garlic which I plan to add next time.
Oatmeal Soda Bread Recipe
Serves : 8 Prep Time: 15 min Cook Time: 55 min
Pam and parchment for pan
2 cups old fashioned Oatmeal
2 1/4 cups all-purpose flour
1/8 cup ground flax seed
1/8 cup oat bran
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 cups buttermilk, plus more if needed, and teaspoon or two for crust
2 Tablespoons mixed seeds – I use 1 teaspoon each of sesame, caraway, poppy, flax, oat bran and coarse sea salt
Preheat the oven to 400°F with a rack in the middle of the oven. Spray with Pam and line a 9x5x3 inch loaf pan with parchment paper, spray again with Pam and set aside. You could bake this bread shaped as a ball with cross cuts on a sheet pan with parchment just as traditional soda bread.
Use a food processor to pulse the rolled oats a few times and process into a fine powder. Add in oat bran, ground flax seed, flour baking soda and salt. Process until well combined.
While running food processor on pulse, pour in buttermilk and pulse a few times just until everything comes together into a dough.. If your dough seems on the dry side, add a splash more buttermilk. Using spatula sprayed with oil, push the dough evenly into the prepared baking pan.
Cover all over the top and sides with buttermilk. I use my fingers and wipe the inside of the 2 cup measure for buttermilk and spread on top of loaf to save cleaning pastry brush. Sprinkle top of loaf heavily with mixed seeds, any combination you would like. Slice a few deep slashes across the top of the dough.
Bake for about 30 minutes, then quickly (without letting hot air out of the oven), move the bread to top rack, so the top of the bread gets crunchy. Bake for another 20 minutes, or until a hard crust forms and the bread feels very solid and thumps when you knock on it. Carefully lift bread and parchment out of the pan, after about 5 minutes, and allow to cool on a wire rack at least 20 minutes before you cut a slice. . Enjoy with a good hunk of salted butter or homemade jam. Serve with cheese or stew as an alternative.