o'kee's irish soda oatmeal bread

Ingredients

• Servings: 2
• 1 cup regular rolled oats
• 2 cups buttermilk
• 3 tablespoons dark molasses
• 3 cups whole wheat flour
• 1 cup all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon cream of tartar

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 12 hrs 50 mins


• mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
• whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
• turn dough out a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
• cut dough in half; pat each half into a 6-inch round loaf.
• use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
• wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (loaves can be refrigerated up to 2 more days after this, if desired.)
• preheat oven to 400 degrees f (200 degrees c).
• place loaves on an ungreased baking sheet.
• bake loaves for 15 minutes and reduce heat to 350 degrees f (175 degrees c). continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
• allow breads to cool for 10 minutes before slicing. to serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.