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Hi! If I have oat flour in hand , how much should I use. As an alternative to grinding up rolled oats.
Hello, Melissa. Thanks for your question. I’ve never tried this in this recipe, but ground up oats and oat flour are going to absorb liquid a little differently. If I were making this, I’d start by adding a cup and a half of oat flour instead of 2 cups, because it’s going to absorb a lot of liquid. And then take a look and see what your dough looks like! I’ve messed around with lots of soda bread recipes as far as flour and liquids, and they’re pretty forgiving. Let us know how it goes if you do indeed proceed!
Many thanks for your response and info! I will make 2 loaves – one with the ground rolled oats and 1.5 cups of oat flour in the other and compare.
Oooh! I love the science at work here. Please report back! Good luck!
I’ve made this several times and it is always perfect. It is quick, easy and so delicious.
This is a go-to in our house. Our two teenage girls love it. When anyone is sick, a chunk of this bread hot from the oven with a dollop of butter and a huge mug of homemade chicken and rice soup is just the ticket. Thanks for sharing this with me and, simple recipe!
Hmmm, I’m no cook, help needed here. I’ve followed the recipe twice, to the book, but the dough is sloppy, I have to pour it into the pan to cook it. I have cut the milk back to 300ml in the hopes but no. It seems to cook OK and taste OK but I can’t knead it at all. What am I doing wrong, any advice happily received.
Hi M, not sure what could be causing the problem. The dough should be shaggy and a little wet, but not so wet that you have to pour it into the pan. Look at the photos, and add more flour if needed to get to the right consistency.
Sounds like you need a little more flour and or oatmeal. If you have a kitchen scale, that may solve the problem.
Turned out just perfect. Thank you for the recipe.
This is good eating at its best. Simple. Foolproof. Hearty and homey. Toasting slices takes it up another notch. I add about 3/4 cup of dried black currants. Love.
This is a fabulous recipe!! Thank you!! I used all oat flour and the bread is perfect, I’ve adapted it into a Rusk recipe that is glorious, I added raisins, sunflower seeds, a little orange zest and chopped dates, I bake in a loaf tin and slice into fingers. I then dry the rusks in my dehydrator overnight but one could use a very cool oven for a couple of hours or a warming drawer.
Made this bread for the first time today. Its delicious and really easy to make. I found 30 minutes baking time was enough in my oven, 15mins @ 230 degrees and 15mins @200 degrees.
Thank you for sharing such a lovely tasty recipe.
After variants of corn bread and jalapeño cornbread; and biscuits (who knew they would be such a pain to make?) I was looking for something different, and with oats, which I love; and not unhealthy. This recipe has so far been the answer. Look at what’s not in it: Butter. Sugar—only 1tsp—and only one egg! And yet it cooks up so well!
I have a 1930s, unrestored gas stove, so achieving 450F is a bit difficult, maintaining even moreso. Thus I’ve put my loaves in at around 410F, and cooked them around 405F for about a half hour to good end. I’d suggest the temperatures are not set in stone.
I’ve made two rounds and one oblong—both came out swell, but I prefer the oblong—which fits the toaster better (it’s so dense though that it is difficult to toast, perhaps you have one of those industrial toasters? ) Even still it makes good toast and goes well with butter and with butter/jam.
No, it is not wildly flavored—it’s very mild—come on!!! 1tsp of salt to over 4 cups of wheat and oat, flour? But the grain is very nice, soft, pleasant to eat.
When hot, I thought it had aromas of orange and honey, so I added orange peel to this latest batch—we’ll see how it works when it cools—it was wonderful hot.
Other than that, on the second and third batch I ground up oat groats/berries (whole oats) and used half and half groats/old fashioned oats in the food processor.
It’s November in San Francisco, a bit humid, so I didn’t feel I had to add any extra buttermilk, and didn’t draw up too much flour in the short kneading/shaping step.
This is a very nice bread, and would be lovely for a dinner with friends, perhaps even with a herbed butter. It looks good, it tastes good, and it makes up so easy.
I have a hungry teenager who loves fresh bread, so I put him to work. We used oat flour instead of rolled oats and it was really good. After that we substituted rye flour and then whole wheat flour. Each had its own character and none of the loaves lasted for long.
I know I’ve come to this very late, but in case you are still monitoring comments, I wonder whether this recipe would work for rolls (to freeze) rather than a loaf. The reason is that I live alone and need to watch the calories. It sounds so tempting, I’d be likely to eat the whole loaf at one sitting!
Hi Judy, usually bread freezes very well, so I don’t see why it wouldn’t work. Just make smaller loaves, or even bake them in muffin tins. As for the baking time? Depends on the size.
They turned out pretty well, though I had to add quite a lot of extra flour to make the dough manageable. And I wished I’d made at least six rolls instead of four as it was SO filling! 15 mins was just right for the baking time. Very nice indeed with a soft-boiled egg though – here’s a photo, though they weren’t actually as ‘red’ as this! https://www.dropbox.com/s/chv196kvsg7crj5/sodabreadrolls.jpg?dl=0 Will definitely make these again so thank you for the very clear instructions :)
This bread came out very dense and not that flavorful, yearning for jam or honey. As a rookie breadmaker, I wonder if I did something wrong. Also, would adding caraway seeds and/or raisins adversely affect the outcome?
Rick I know this response is very late in coming, but I just had to answer. This a basic recipe that has been around for over a century. It was never meant to be a show stopper bread. it was meant to be plain, slightly tastey, nutrition for every day eating so yeah the flavor may be very mild to some. As for addition of seeds and raisins. Go ahead! You will have to experiment with the exact amounts you like. I like to use about a stingy teaspoon of caraway or dill or what ever I feel like. As for the raisins start with about 1/2 cup of softened fruit and adjust batch by batch according to your own tastes. some times I add minced figs, dates, apricots and/or cranberries. As long as the fruit is soft and not wet it should hold up well.
I’ve made this twice now and have to tell you it is AWESOME. I subbed in Quaker rolled multigrain cereal (rye, barley, oats, wheat), 5/8 cup whole grain rye flour and 5/8 cup whole wheat flour for the same amount of all-purpose flour, and let the dough sit a while before kneading it for more liquid to absorb. I’ve used the lemon juice/milk combo in recipes forever. (Although ny nother used to buy powdered buttermilk in a can like baking powder.) The leftover bread makes awesome sanwiches and is soooo good with jam or jelly, or cherry butter! Finally a quick bread that’s not loaded with melted butter or heavy with lots of oil!
I made this last night(finally). I used steel cut oats, but did it differently than the suggested soaking them as they come. Instead I ground them in to flour like the recipe says to do for old fashioned oats and simply used them that way. It really came out well. It works just fine to grind the steel cut oats into a flour. I should have added a bit more all purpose flour as the dough was very sticky but I finally managed to wrangle it into shape. :) It ended up looking almost exactly like your picture.
It really came out well, had a wonderful texture. I’ve never made any kind of bread before so this was a good first experience and can’t wait to try to make other kinds now. :)
PS I cooked it 15 minutes at 450 and then ended up doing only 20 minutes at 400. It looked done to me and when I tapped the bottom it sounded hollow so I took it out. The extra 5 minutes would have burnt it for sure.
I made this loaf the other day and oh boy was it good. The crust was absolutely fantastic. What I like about this recipe is that it is simple and quick to make. Even the next day it was still good but I recommend to leave it in a plastic bag. Thanks Elise.
After the 15 minutes at 450, mine took 20 minutes at 395 and came out a little too dark.
I used a blender to grind up the oats and it worked better than I had anticipated. Also used your substitution for buttermilk (1 cup milk + 1/2 cup plain yogurt + 1 tbsp vinegar) from another soda bread recipe. It came together very quickly and it’s in the oven now. Can’t wait to try it after it’s done baking :D
An update post-baking. I took it out 5 minutes early (15 minutes at 450F, 20 minutes at 400F) and am glad I did – I think 5 more minutes would have been too much. The bottom ended up a little crunchy. It smells wonderful, like oatmeal cookies (never realized baked oats have such a distinctive smell until today). I like how it tastes too, especially with some butter and homemade raspberry jam :) Thank you for the recipe!!
What size cast iron skillet? eight inch? ten inch? twelve inch?
Whatever you have. Just form the dough so that it fits in the skillet. Of course a super small skillet won’t work. But anything 8-inches and larger should.
This is what the Irish usually call brown bread. You can use different whole grains instead of the oatmeal. In my family, we use a cup of bran and a cup of some combination of cracked wheat and bulgar, depending on what’s in the pantry. In Ireland they often use something called whole meal in addition to white flour and bran. As my aunt would say, you use a “good fist” of each. We never use eggs either, FWIW.
Could I use anything else instead of buttermilk? It’s extremely hard to get where I live
You need the acidity to create the leavening with the baking soda. If you don’t have buttermilk, add 1 1/2 tablespoons of vinegar or lemon juice to a little less than 1 1/2 cups of regular milk.