Wednesday, April 4, 2012

Wheat & Oat Soda Bread

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!


  • 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


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!


  1. Just letting you know that I enjoy your blog! You have some great recipes. I enjoy visiting :)

  2. I've only made soda bread once, but we really liked it. Maybe it's time to try another version! :)

  3. Do 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)?


    1. 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.

  4. Has 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.

    1. I 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!

    2. Thanks! I'll let you know how it goes!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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