Whether it is St. Patrick’s day, a rainy day, or a day where you are craving a warm slice of bread then this Irish brown bread recipe is for you. This recipe uses a combination of flour and oats, plus the power of baking soda to make it light and fluffy. It is a lovely yeast-free loaf that requires no kneading or proofing, no wonder we love a good soda bread!
Brown soda bread made with oats
No bread is not hard to make. Trust us after you pull out this loaf of brown bread, you will know how easy bread can be to made! Plus this brown soda bread is wholesome and quick; it takes about an hour from start to finish. Seriously a dream bread recipe!
This recipe comes from a broken telephone version of text messages between Kortney and her mother. The exact origins are unknown which is why we are interchanging the recipe name between Irish brown bread and brown soda bread since it could be somewhere in between? (If you know tell us in the comments)
The original recipe called for steel-cut oats. Being in Germany, Kortney had a hard time sourcing safe ones, so she used normal rolled oats giving the bread a denser texture. Perfect for the pound cake lover in her. So she stuck to using rolled oats in the recipe you will find below.
The recipe is also pretty versatile when it comes to the flour you use. Our testers have made this brown soda bread with only all-purpose flour, with only whole wheat flour, and with a mixture of the two. The recipe below is with a combination of the two – they liked that best.
A honey soda bread
Being an allergy girl, finding alternative ingredients was no issue when like the steel court oats, Kortney could not find brown sugar in Berlin. Looking for a floral and warmer taste than a white sugar would provide, honey is the perfect stand-in.
How to eat brown soda bread
This bread’s texture is out of this world, dense and chewy and amazing with butter! When you do go ahead and slice the bread, wait until it is cold or it will get all sticky on the knife. This bread is made for thick slices!
This bread packs very well for an on-the-road snack, in case you aren’t sure where you will end up. Allergy peeps you know you have to be prepared for anything, and this bread makes it that much easier.
And of course, if you are looking to carbo-load before you get your fair share of green beer this Saint Patrick’s day, I would highly suggest making a batch of brown soda bread!
Brown Soda Bread is a quick bread recipe. No kneading or proofing involved.
- 2 1/2 cup Whole-Wheat Flour
- 1/2 cup All Purpose Flour
- 1/2 cups Rolled Oats (not quick oats!)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 cups Buttermilk
- 2 tbsp Honey
- 1 large Egg
- Preheat oven to 325°.
- Line a 81/2 x 41/2 loaf pan with parchment paper. Leave a centimetre or more over the edge to easily remove the bread once done.
- Combine all the dry ingredients in a large bowl.
- Add buttermilk, honey and egg to dry ingredients. Mix well; until everything is incorporated. The dough will be wet and sticky.
- Transfer dough to pan.
- Smooth top with a spatula.
- Bake for 55mins – 1 hour. The top should be a golden brown. Time may vary due to the type of oven.
- Remove the dough from the pan, flip upside down and let cool.
Let the dough cool all the way before you cut it to avoid it pilling.
- Category: Bread
- Method: Bake
- Cuisine: American
- Serving Size: 1
Keywords: bread, quick bread, no yeast bread, baking, bread baking, nut-free bread, refined-sugar free bread
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!