Sig's wholemeal and oat soda bread. Oatmeal soda bread, a quick bread made with finely ground rolled oats, flour, buttermilk, egg, and leavened with baking soda. 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.
Sift flours, salt, sugar, baking soda and oats (if using) together in a bowl.
Most recipes for so called 'Rye' bread include wheat flour.
So, if you have a sensitivity to wheat Share it with your friends.
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Oatmeal soda bread, a quick bread made with finely ground rolled oats, flour, buttermilk, egg, and leavened with baking soda. 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.
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Composition Sig's wholemeal and oat soda bread:
- Need 375 grams - stoneground wholemeal flour (I buy wholemeal and seeds).
- Prepare 200 grams plain white flour,plus a little,extra for dusting..
- Require 25 grams of breakfast oats,.
- Give 1 tsp - bicarbonate of soda.
- You need 1 tsp of seasalt.
- You need 600 ml for buttermilk approx.
My Easy Wholemeal Soda Bread is amazing warm from the oven and perfect with soups and salads, or for taking on a picnic. I made this Easy Wholemeal Soda Bread to go with my Creamy Tomato and Roasted Red Pepper Soup, which I shared earlier this week, and it is a simply divine combination. Quick soda bread flavored with onion and Cheddar cheese is the perfect go-with for your St. Patrick's stew or corned beef dinner.
Sig's wholemeal and oat soda bread steps:
- Preheat oven to 230C/ gas 8.
- Mix together all dry ingredients in a large bowl..
- Make a well in centre.pour in about three quarters of the buttermilk and mix together,pour in a little more buttermilk if needed the dough should be soft and sticky.
- Turn onto floured surface and knead very lightly and briefly until it comes together in a ball, if you overknead it will make the bread heavy.Cut dough into two halves and briefly knead each half into rounds.
- Slightly flatten each half to about 4 cm/ 1-2 inch thickness. Put them well apart on a baking sheet and dust with flour.
- Cut a large deep cross into each round to about 1 cm of the base..
- Bake on middle shelf for 15 minutes then turn down to 200C/gas 6,bake for another ten minutes until well risen and the bread is a good golden colour with a good crust. They should sound hollow when you tap the base.Eat on the same day or latest within 48 hours.Cool on wire rack..
I love Irish soda bread and generally only make it once a year. And I'll admit I'm used to the ones that are a bit more on the sweet side - made with raisins or currants best. As with all soda breads it is important to mix the dry ingredients thoroughly. A lovely bread; crusty on the outside, soft on the inside, and so easy to make with so few ingredients! I have used the recipe using other flours and they have all came out well.
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