Best 6 Steel Cut Oat Soda Bread Recipes

IRISH OATMEAL SODA BREAD

Steps:

• Set oven to 425F
• Whisk the flours, salt, and soda together in a large mixing bowl. Make a well in the center, and add about 1 1/2 cups of the buttermilk. Gradually mix the flour and buttermilk, adding the remaining buttermilk if your dough seems too dry. The dough will have a rough texture to it.
• Transfer the dough to a floured surface and knead briefly until it comes together. Form into an 8 inch round disk. Transfer to a baking sheet and cut a cross in the top with a sharp knife.
• Bake for about 25-30 minutes, or until golden brown. It should sound hollow when you rap the bottom.
• Let cool for a few minutes, but then enjoy it while still warm, with some good Irish butter, of course!

BROWN SODA BREAD WITH STEEL CUT OATS

Steps:

• Preheat oven to 325 degrees and grease a 1 1/2-quart round baking dish or 9×5-inch loaf pan very well. (I like to also line with parchment paper. The pan needs to be well oiled for easy removal the bread.) As I mentioned, when baking, I really like to weigh ingredients, especially flour. It really makes the process go so much faster-just pour into mixing bowl and there are fewer dishes to wash! Importantly, it also eliminates the tendency to get too much flour in the measuring cup, leading to a heavier baked good. So, weigh or carefully measure the flours into a large mixing bowl. Add oats, sugar, flax meal, baking soda, baking powder, and salt. Mix thoroughly, then make a little well in the middle to pour your wet ingredients. Combine buttermilk and egg. Pour into well in dry ingredients and blend, folding carefully until mixture is just combined. Avoid over-mixing: this will improve the texture of the finished product. Spoon mixture into prepared pan, then sprinkle with reserved steel cut oats. Bake for 55-65 minutes or until a toothpick inserted into center comes out clean. The last time I made this, I used a round casserole and it took exactly 55 minutes in my oven. All ovens vary a little, so I always check on baked goods a few minutes early so I don't overcook and dry them out. Cool in pan for 10 minutes. Then remove to a wire rack. Bread tastes great warm or cooled, with or without butter. I also adore it leftover, toasted and topped with strawberry jam!

WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD

Steps:

• Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
• Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
• Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
• Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
• Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
• Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
• Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
• Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
• Remove loaves from pans and cool on a wire rack.

BROWN SODA BREAD WITH OATS

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
• Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
• Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

STEEL CUT OAT SODA BREAD

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13-inch pan and set aside.
• Soak steel cut oats and buttermilk in a small bowl for at least 5 minutes.
• In a medium bowl, combine the dry ingredients; flours, flaxseed meal, salt, baking soda and sugar.
• In a large bowl, combine the oil, eggs, orange juice, buttermilk with steel cut oats and cranberries. Stir until combined.
• Pour the dry ingredients into the wet ingredients and mix well. Pour into the pan and bake 45-50 minutes.

STEEL CUT OAT BREAD

Steps:

• Measure oats, molasses, butter and salt into a mixing bowl.
• Pour boiling water over these ingredients. Stir in 2 cups flour. Cool.
• While this mixture is cooling mix dry yeast with 1/4 cup warm water.
• After flour mixture is cool add yeast mixture and stir in 2 cups flour. Add nuts if desired. Knead mixture until smooth and let rise in a covered greased mixing bowl. When mixture is doubled punch down and form into loaf.
• Preheat oven to 375 Place dough in a 5" x 9" greased loaf pan. Let rise until doubled. Bake bread 40 - 50 minutes or until brown.