Oatmeal Soda Bread Recipe - Allrecipes.com
Oatmeal Soda Bread Recipe
  • READY IN 50 mins

Oatmeal Soda Bread

Recipe by  

"This is a very easy recipe that has the added bonus of being lowfat! It bakes into a round loaf."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
  3. In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
  4. Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
  5. Bake for about 40 minutes, or until browned. Cool completely before slicing.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2005

I'm a little confused how bread that consists of sour cream and almost an entire stick of butter is considered lowfat, but it's delicious nontheless! Texture and flavor are outstanding, but a little lighter than traditional soda bread. I subbed whole wheat in place of one cup of bread flour which was really good, and next time I'll leave the oats off the top; they just fell off and made a mess. I'll make this one again!

 
Most Helpful Critical Review
Mar 09, 2008

I disliked this bread. Perhaps it was the overall taste; soda bread may just not be for me. It may also be that at 40 minutes, the bread was too far gone to serve to guests. The only thing I can think to say is that if you do love soda bread, using oatmeal is probably a very good idea.

 
Apr 30, 2007

Very yummy, and quick to make! I used yoghurt instead of sour cream and it was awesome. Really nice with some golden syrup spread on it =) Just got to be careful not to overbake as it'll start going a bit tough from the bottom up.

 
Nov 16, 2007

YUM! I used whole wheat flour instead of white flour, and added a teaspoon of vanilla. It needed longer than 40 minutes for me though. I ended up leaving it in for nearly an hour before the inside was completely done. I am VERY pleased with the outcome. It has a bit of a hard crust, but the inside is nice and chewy... and the flavor is right on the money. Delicious!!!

 
Mar 20, 2003

This bread is absolutely delicious! It was incredibly EASY to make.

 
Dec 04, 2004

The cooked part of this bread tasted great! If you have an oven that takes longer than most recipes call for. Don't cook this for 40 minutes, accept the fact that the top is brown and think the middle is cooked through. It will not be. Disappointed! I will try this again, with consideration of cooking 45 or 50 minutes. I have hopes for this one.

 
Apr 03, 2006

very good, very easy, everyone liked it. I decided to make it after I'd already added the potatoes to the corned beef, so in order to have everything done at the same time, I made two smaller loaves, patted down a bit, & baked for about 20 minutes I used regular sour cream and whole milk, though.

 
Mar 20, 2006

Oh, my gosh, this bread is fabulous. I used regular sour cream because that's what I had on hand. I also substituted 1 cup of the flour with whole-wheat flour and did not put the butter or oats on top. I did have to bake it approximately 10 minutes longer than stated. The majority of this huge loaf was eaten by me, as I could not stay away from it. Also, the flavor of this bread is so amazing that I liked it best just plain. Slathering it with butter or jelly just takes away from the experience.

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 395 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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