Oat Soda Bread

By Saturday, February 04, 2017

Soda bread will forever remind me of my time at Ballymaloe. It uses bicarbonate of soda as a leavening agent instead of traditional yeast which means no kneading and rising is required, so it can therefore be mixed and baked in under an hour (yay!). Traditionally buttermilk is used in Irish soda bread as it is naturally acidic, however I substituted in oat milk and then added a bit of lemon juice which gives the same effect as buttermilk. The addition of oats into the mix gives the loaf a nice crusty texture and works with the oat milk to give the loaf an ever so slight sweet flavour - delicious! 

You will need:

375g plain flour
75g oats
300-325ml milk (I use oat)
1 tbsp lemon juice
1 tsp bicarbonate of soda
1 tsp salt 

Begin by preheating your oven to 225 degrees / gas 7. Place the milk and lemon juice in a small jug, stir well and leave for 5 minutes. 

In the meantime, mix together the flour, oats, salt and bicarbonate of soda in a large mixing bowl. Make a well in the middle and pour in the milk. Using a fork, stir everything together until well incorporated. 

Turn out onto a lightly floured work surface and shape into round loaf, flattening the top slightly. Gently transfer onto a lightly floured baking tray. Cut a cross in the top and bake for 10 minutes before turning the oven down to 200 degrees / gas 6 and bake for a further 30 minutes. When there is 5 minutes left of baking, flip the loaf upside down and place back in the oven to cook through. Leave to cool for 5 minutes then serve and enjoy!

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