If you haven’t yet tried making bread from scratch, give this recipe a try. It doesn’t use yeast, so there is no rise time and really not much kneading either. It’s a great “first bread” recipe to try.
The crust is nice and, well, crusty and the inside is moist and perfect for a soup, or smothered in jam – especially strawberry rhubarb!
And, the leftovers make great French Toast!
Wheat & Oat Soda Bread – From Country Momma Cooks!
Ingredients
- 1 1/2 C whole wheat flour
- 1/2 C bread flour
- 1/4 C oats (I used quick cooking)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 + 3/8 C buttermilk
- 1/2 T vinegar
- 2 T butter, melted
Directions
Begin by combining 1 1/2 C whole wheat flour (either red or white works), 1/2 C bread flour, & 1/4 C oats in a large bowl. Add in 1/2 tsp. baking powder, 1/2 tsp. baking soda, & 1/4 tsp. salt (make this a heaping one). Stir to combine.
Then, mix in 1/2 + 3/8 C buttermilk, 1/2 T vinegar and 2 T melted butter. Stir until the ingredients come together.
Continue stirring until the dough forms a ball. If needed, add a bit more flour to reduce the stickiness of the dough – although it should come together nicely with these proportions.
Place the dough ball onto a cookie sheet that has been lightly dusted with cornmeal.
Slice a large “x” on the top of the dough ball.
Bake the bread at 425 for 20-25 minutes until the bread is nicely golden brown.
Serve warm!
If you have leftovers, use them in French Toast! Trust me on this one!
Just letting you know that I enjoy your blog! You have some great recipes. I enjoy visiting :)
ReplyDeleteI've only made soda bread once, but we really liked it. Maybe it's time to try another version! :)
ReplyDeleteDo you have to use the bread flour? I don't want to buy a big bag for only a 1/2 cup. Can you use all whole wheat (white whole wheat)?
ReplyDeleteThanks!
You could likely use white whole wheat flour for the whole thing; although, I haven't tried it. I might recommend, if you do so, adding a little vital wheat gluten. Bread flour has a higher gluten content and that really helps in this bread. If you do buy a bag of bread flour, you can store it in the freezer for a year or more, just using it as you need.
DeleteHas anyone ever tried to use 1C Milk + 1TBSp Vinegar in place of the buttermilk? I want to make this but don't have buttermilk on hand. Thanks, this looks great.
ReplyDeleteI haven't made this bread using the substitute, but I have made many other recipes with a buttermilk substitute as you have described (or with 1 T lemon juice). I'd say - go for it! But, let the milk & vinegar sit together for 5-10 minutes so that it really gets thick!
DeleteThanks! I'll let you know how it goes!
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