Oatmeal Soda Bread

IrishSoda Bread

Oatmeal soda bread, a quick bread made with finely ground rolled oats, flour, buttermilk, egg, and leavened with baking soda.

Photography Credit: Elise Bauer

Oh my, there is something magical about this bread. It’s really just a basic soda bread, but with ground up rolled oats swapped in for some of the flour. The result is deep and nutty, and the crust thick, browned, and crunchy.

Perfect with some rich Irish butter and homemade jam. Or maybe a little whipped cream cheese and smoked salmon. Eat it up quickly though! Soda bread is always best freshly made.

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Oatmeal Soda Bread Recipe

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Makes one loaf

Ingredients

  • 2 cups (170 g) old fashioned rolled oats
  • 2 1/4 cups (290 g) all purpose flour plus more for dusting
  • 2 teaspoons baking soda
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 1/2 cups (350 ml) buttermilk
  • 1 egg, lightly beaten
  • Butter for greasing the pan

Method

1 Preheat oven and grind the oats: Preheat oven to 450°F.  Place oats in a food processor and pulse until finely ground.

2 Whisk together dry ingredients: In a large bowl, vigorously whisk together the finely ground oats, flour, baking soda, sugar, and salt.

3 Make the soda bread dough: Stir the buttermilk and egg together. Make a well in the middle of the flour mixture and pour in the buttermilk egg mixture.

Gently fold the surrounding flour over the buttermilk with a wooden spoon. Continue to gently fold until just combined. Do not over mix! The dough should look very shaggy. It should be on the moist side.

If it is too wet to handle, add a little more flour. If too dry, add a little more buttermilk.

4 Form into a mound, place in pan, score: Place dough on a lightly flour dusted surface. Knead one or two times only, and form into a mound shape. Grease a large cast iron frying pan with a little butter and place the dough in the center. (If you don't have a cast iron frying pan, just put on a greased baking sheet that can take high heat.)

Score the center of the dough in a cross shape with a sharp knife, making 1 1/2 inch deep cuts.

5 Bake: Place in the oven and bake for 15 minutes at 450°F (230 °C). Then lower the oven temperature to 400°F (205°C) and cook for 25 minutes more.

To test if the bread is done, take it out of the oven, turn it over and knock on the bottom. If it sounds hollow, it's done.

6 Remove from oven and let cool: Remove pan from oven and let sit for 10 minutes. Note, take care with the hot handles of the cast iron pan! I never leave this one to chance (after having burned myself pretty badly once picking up a hot pan), and I rub an ice cube over the hot handle to cool it down, so that someone doesn't inadvertently pick up the pan by the handle.

Remove bread from pan and let cool further on a wire rack for another 15 minutes or so. The bread is best if eaten within hours of baking. Serve with butter and jam. If saving for later, wrap in a slightly damp clean tea towel.

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Links:

Oat Soda Bread from Jennie of In Jennie's Kitchen

Oat Soda Bread from Heidi of 101 Cookbooks

Oatmeal Soda Bread

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

59 Comments / Reviews

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Did you make it? Rate it!

  1. Cel

    Very nice bread (no egg added for me). Really like this recipe! Rapid, healthy and tasty.

    xxxxxyyyyy

  2. Jennifer

    I’ve made seven or eight different types of bread in the last six weeks or so, and this was my least favourite. It was dry and flavourless and I will never make this one again. I love oatmeal, but there are just too many wonderful recipes out there, including regular soda bread, to waste good flour on this recipe.

    xxxxxyyyyy

  3. mary

    Can i disregard the all purpose flour completely as I am trying to bake oat flour alone?

    Show Replies (1)
  4. Lou

    First time last time
    Very bland, not like any soda bread I’ve had.
    The raisins I added were the best part

    xxxxxyyyyy

    Show Replies (1)
  5. Dave

    Lockdown in UK – bit bored so made this from store cupboard ingredients on a Sunday morning. First bread I’ve ever made. First time I’ve ever been motivated to comment on a recipe. Huge success. Family loved it. Thank you.
    Stay safe.

    xxxxxyyyyy

    Show Replies (2)
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