O'Kee's Irish Soda Oatmeal Bread

"This bread is delicious. Plan ahead 12 hours!"
O'Kee's Irish Soda Oatmeal Bread O'Kee's Irish Soda Oatmeal Bread
  • Serves
  • Prep
    15 m
  • Cook
    35 m
  • Ready In
    12 h 50 m
  • Difficulty
  • Nutritions

Method for O'Kee's Irish Soda Oatmeal Bread

  • 1
    Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
  • 2
    Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
  • 3
    Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
  • 4
    Cut dough in half; pat each half into a 6-inch round loaf.
  • 5
    Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
  • 6
    Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
  • 7
    Preheat oven to 400 degrees F (200 degrees C).
  • 8
    Place loaves on an ungreased baking sheet.
  • 9
    Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
  • 10
    Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.


  • 1 cup regular rolled oats
  • 2 cups buttermilk
  • 3 tablespoons dark molasses
  • 3 cups whole wheat flour
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cream of tartar
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A source: Allrecipes.com

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