Oatmeal Soda Bread

"This looks delicious and doesn't require yeast or rising time. It comes from "Old Fashioned Home Baking" from Better Homes and Gardens. If you'd like to make it Raisin-Oatmeal Soda Bread, you can add 2 TBSP brown sugar and 1 tsp cinnamon into the dry mixture and add 1/3 c raisins (or dried currants or chopped dried apricots) into the buttermilk mixture."
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Ready In:
1 loaf




  • Grease a baking sheet; set aside.
  • In a large mixing bowl, stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in margarine or butter til mixture resembles coarse crumbs.
  • Make a well in center of the dry ingredients. Stir together one beaten egg and buttermilk or sour milk, then add mixture all at once into the dry well. Using a fork, stir just till moistened. (Dough will be sticky at this point).
  • Turn dough out onto a well-floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes or until dough is barely holding together. (The recipe says until nearly smooth, but mine never really got smooth because of the oatmeal.).
  • On the prepared baking sheet, shape dough into a 6-inch round loaf. On the top of the loaf, cut a 4-inch cross, 1/4 inch deep. Brush with the remaining beaten egg (or, if you want a more rustic look to your loaf, skip this step). Bake in a 375 degree oven for about 35 minutes or until done. Remove from baking sheet and serve warm. Can be eaten with soup, stew, applesauce, etc. It is a relatively dense bread, so do not be afraid at how heavy it feels when you lift it off the baking sheet.

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  1. Nice flavor - converted this to gluten free and it was a little crumbly - want to try and make it again to see if i can firm it up a bit - but all in all, I've got a nice container of soft bread crumbs which is something I don't have very often.
  2. This bread was so good. I used whole wheat pastry flour instead of all-purpose and I used the cinnamon and dried currants. It made lovely toast after a few days.


  1. This bread was so good. I used whole wheat pastry flour instead of all-purpose and I used the cinnamon and dried currants. It made lovely toast after a few days.


***09-02-2007 UPDATE*** I will soon be moving again. Finally, I will be out on my own. Just imagine what culinary adventures I will embark on then! I also have been admitted into the baking program at Orange Coast College in Costa Mesa, California and am also attending my first semester at California State University, Fullerton. I have two years left before I can get my BA in English and one more year following that before I have my teaching credentials. Then I will be off to teach high school English while I wait to gather the needed money and experience to open my own dream bakery! ***02-08-2007 UPDATE*** I went out looking for a job and, on the first application I turned in, the lady interviewed me right on the spot and gave me the job. I am now an ICING MAKER!!!! I make the icing for the cookie bouquets that can be found on www.cookiesbydesign.com . She has also since taught me to bake the cookies, as well as how to process the sales and assembly of the cookie bouquets. All I have left to learn is how to decorate them (although I have already done some lettering on the message cookies). ***02-02-2007 UPDATE*** I now live with one of my good friends from back in high school. Her family offered to help me out by letting me live with them while I attend college down in Southern California. I just transfered down here with intent to start at the California State University of Fullerton in the fall. Getting a computer to work around here is a toughie, so I won't be able to post or message as often as I was when I lived with my grandparents. I'll do my best, though! I LOVE to bake! I would really like to have a bakery someday. I don't get to try out as many recipes as I used to now that I live with a friend from high school and her family. Food Network is about the only TV I watch anymore and I have a growing cookbook collection. Cooking is my comfort and, surprisingly enough, I've found that I eat FAR less when I make it myself. Thats TWO great benefits! I seem to have a little obsession, though, with collecting cookbooks. I guess it is getting pretty bad when I have to sneak new cookbooks into the house and hide them in the towel closet in my bathroom so my grandma doesn't see them and tell me I'm crazy for bringing another cookbook home. I buy all my cookbooks at thrift stores, garage sales, library sales, etc. I especially love old cookbooks and cookbooks from church, school, or charity groups. A lot of the recipes I submit are recipes from my many cookbooks that I haven't tried yet. Since most of my cookbooks are in storage right now, I need to get rid of as many of these cookbooks as I can. I plan to save the recipes I want before donating the cookbooks back to the library. My obligatory chunkett (that's probably not a word, but I use it ALL the time) about my other half because I love him so much: My boyfriend now lives about 20 minutes away from me since I moved back down to Southern California. Before my move, we were about 5-6 hours apart (I still can't believe we went through that for over a year!). We have been friends for years but lost touch during the 4 years that he went to college. He graduated June 2005 and we got back in touch that July. We have been dating since December 2, 2005 and are a pretty idyllic match thus far. He is one of my best friends. He gave me a promise ring 4-8-06 and we do plan to get married. The only thing holding us back is my dad's single wish that I graduate college before I get married. This is the only guy he has ever liked that I have dated, so I figure a few more years isn't that long to wait. Life would be so very different if something happened and he were to be taken away from me..... Anyway, onward ho! Gosh, I love food!
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