1/4 Photos of St. Brigids Oaten Bread from Ireland
24 hrs 30 mins
These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws. The children of today like them because they are fun to eat. And because they are low in fat and high in fiber, they are definitely healthful. The loaf is cut in quarters, or "farls" before it is baked. This was sent to me from a friend in Belfast. I doubt that you can get much more Irish than that! *New NOTE -2/27/08* The recipe now has new instructions from Ireland and they make the world of difference! I have added my pix of the bread made using the new method.
My Private Note
Units: US | Metric
- 1Heat oven to 425 degrees.
- 2Grease baking sheet.
- 3Combine flour, sugar, baking powder, baking soda and salt in bowl and mix.
- 4Add butter bits and cut in with knife until mixture is crumbly.
- 5Add oats and toss to combine.
- 6In other bowl beat egg with buttermilk.
- 7Make a well in the dry ingredients.
- 8Pour in the egg mixture and mix with a fork until crumbs hold together.
- 9Make dough into ball and transfer to floured surface.
- 10Knead 20-25 times.
- 11Add flour if sticky.
- 12Pat dough into 8-inch round and transfer to baking sheet.
- 13Score a deep cross into the bread but do not cut it through.
- 14Bake 23-28 minutes till brown and a tester comes out clean (may take less time, so keep an eye on it).
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Nutritional Facts for St. Brigids Oaten Bread from Ireland
Serving Size: 1 (48 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 131.6
- Calories from Fat 51
- Total Fat 5.6 g
- Saturated Fat 3.1 g
- Cholesterol 38.5 mg
- Sodium 202.0 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 1.0 g
- Sugars 2.5 g
- Protein 3.7 g