Soaked Oats Three-Grain Soda Bread

Ingredients

• 1.5 cup old-fashioned rolled oats (Do not use quick-cooking or instant oats)
• 1.75 cup buttermilk (Used to soak the oats)
• 1.5 cup rye flour (Whole-wheat flour may be substituted, though the bread will have a milder flavor)
• 1 cup whole-wheat flour (,)
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp butter (For greasing the baking pan, if needed)

Steps

1. 1

   In a large bowl, stir together the rolled oats and buttermilk until all of the oats are moistened. Cover and let stand until the oats have softened and absorbed some of the liquid, about 20 minutes.

2. 2

   Meanwhile, heat the oven to 375°F (190°C). Grease a 9-inch round cake pan or Dutch oven, or line it with parchment.

3. 3

   In a separate bowl, whisk together the rye flour, whole-wheat flour, baking soda, and salt until evenly combined.

4. 4

   Add the dry ingredients to the soaked-oat mixture. Fold gently with a spatula just until no dry patches remain and the dough is cohesive. Do not knead; overworking the dough will produce a tough, chewy loaf.

5. 5

   Transfer the dough to the prepared pan and shape it into a round loaf. Smooth the surface lightly without compressing the dough.

6. 6

   Using a sharp knife, cut a deep cross into the top of the loaf. This helps the center expand as the bread bakes.

7. 7

   Bake until the loaf is browned and crusty and a skewer inserted in the center comes out clean, about 40 to 45 minutes. The loaf should sound hollow when tapped on the bottom.

8. 8

   Transfer the bread to a wire rack and cool before slicing. For the best texture and flavor, serve it the day it is baked.

Notes

The source states that leftovers keep in an airtight container for up to three days. Do not knead the dough; fold only until cohesive. Quick-cooking and instant oats should not be used because they absorb liquid differently. The ingredient quantities and detailed method were reconstructed because the provided page excerpt indicates that the recipe is behind a membership paywall and does not display the full recipe.

Nutrition per serving

• bread
• quick bread
• soda bread
• baked
• vegetarian
• breakfast
• whole grain
• Irish-inspired