oatmeal bread




Growing up, I was very lucky to have home cooked food all the time. One recipe that I could not get enough of (and still can’t get enough of!), was my mothers Oatmeal Bread. We would only have it a couple times a year, usually around St. Patrick’s day, as a partner to traditional Irish Soda Bread. This loaf is so warm and hearty, and perfect for a snowy day.

The only things I tweaked from the original recipe were using half whole wheat flour, and adding about a half a cup of flax meal.


4 1/2 cups of all purpose flour (up to half can be whole wheat/your choice)
2 cups of buttermilk
1 egg
1 cup of oats + 1/4 cup
2 teaspoons of baking soda
1 teaspoon of baking powder
2 teaspoons of salt


Preheat your oven to 350 degrees. Mix all of the ingredients together with a kitchen aid or by hand until everything is incorporated. The dough will be sticky, so sprinkle the extra oats on top to make it easier to handle. Split the dough in half, and lightly shape each section into a round loaf. Place the loaves onto a cookie sheet- you can either spray the sheet to bake or use parchment paper like I did. Cut an ‘X’ into the top of both loaves, and put into the preheated oven. Cook for 30-40 minutes.





4 thoughts on “oatmeal bread

  1. Pingback: flax seed and chive soda bread | the food trollop

  2. I’ve been getting into Irish Soda Bread quite a bit at the moment and making a mixture with poppyseeds and wholewheat which has been awesome. I love your version with oats too though so it might be my next loaf. Love your photographs & styling it really brings alive the texture of the bread.

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