Whole-wheat flour, wheat germ, and steel-cut oats (also called Irish oatmeal) make this a super-healthy interpretation of the classic Irish bread.
11.25 ounces whole-wheat flour (about 2 1/2 cups)
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup steel-cut oats (such as McCann's)
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten
How to Make It
Preheat oven to 325°.
Coat a 9 x 5–inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
Weigh or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
Spoon the mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment; slice bread into 12 slices.
In the former version of My Recipes there was a "Save" button to save the recipe to My Recipe Box/Cozi. I don't see that option anywhere on the new "improved" webpage!! Am I missing something or has this option been removed?? Grrrr.........
LOVED IT! It so reminded me of Ireland and the bread we enjoyed there. The Irish oatmeal (pin oats) makes all the difference in the world! No, it's not a sweet bread, but it's rustic and hearty and reminiscent of meals we had during our trips to the Emerald Isle. I followed the directions exactly, except when I checked it at 50 minutes, it was done. Not only healthy, but so easy to put together. Will certainly be making this one again and again!
A very easy recipe. Most whole wheat bread recipes I have tried turned out to be doorstops... this one is flavorful, nutritious, and light. I love it fresh out of the oven, and even more toasted the next day. Great with cheese, great with jam. This recipe is a keeper. Next time I will toast the oatmeal because I love the flavor. I didn't have wheat germ, so I didn't add those.
Made this for St. Patrick's Day dinner, and it was delicious. Very easy to put together, too. I upped the salt to a rounded teaspoon and subbed molasses for the brown sugar. We ate it with colcannon soup, and there was hardly any left. Definitely a keeper!
This was great and will become my "go to" quick bread with soups, stews, etc. We had it with beef stew tonight and it went together very well. Knowing that my family likes things a little sweeter, I did add 2 Tablespoons of molasses with the wet ingredients. Think I will try it as cinnamon toast for breakfast tomorrow. Yum!
This turned out great as far as the actual "bread of it all" goes. By that I mean texture and density. The flavor was good but not the same as what I experienced in Ireland. I want to say that maybe they didn't use any white flour. Next time I will stick to the whole wheat flour, maybe add a bit more wheat germ and I am thinking about adding some molasses. Molasses could be the missing ingredient that gave it just the right kind of sweetness and it would make it darker too. The brown soda bread in Ireland was darker than mine turned out. And I almost forgot, maybe a little more salt? I will update on results.
This recipe is so easy! Mine looked a bit ugly when it was done, but inside tastes moist and delicious! I made this for St. Patrick’s Day dinner, but my family declared it a “keeper” and it will be an every day type recipe. I was tempted to substitute regular oatmeal, but I found the steel-cut oats in the bulk-bin at Whole foods – I am so glad I used the steel-cut oats, it made a big difference. Don’t substitute anything. Must try it!
I shaped this into a dome and baked on a cookie sheet at 400 degrees for 30 minutes and it turned out perfect. This bread was moist and chewy on the inside with a nice crust. I also loved the addition of the steel cut oats. I will definitely make again.
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