Quick Oaty Soda Bread
Buttermilk, flour and oats
Rolled and ready for baking
Finished oat bread, it won't last long
Ingredients
- 350 grams self raising flour
- 100 grams rolled oats
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 pint buttermilk
There's nothing quite like home-made bread, but it does take a good bit of time and organisation to produce properly from first principles - the yeast has to activate, the dough kneaded then left to rise for an hour or so, then kneaded again, before it can be baked.
This oaty soda bread can be made from start to finish in about 35 minutes, and tastes fantastic. It uses baking powder and buttermilk to help it rise, and the addition of oats makes it a little more cakey and great for eating with soup.
The downside is that it doesn't keep so well, and really has to be eaten the day you make it - that's never been a problem in our house!
Instructions
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Sift the flour, baking powder and salt into a large mixing bowl.
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Stir in the buttermilk and mix until you have a good dough. This should be slightly sticky - if it's very sticky add a bit more flour, if it's dry a little more buttermilk.
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Form the dough into a round or whatever shape you want, place on an oiled baking tray or one lined with baking paper, and cut some scores into the surface to allow the crust to split during baking - scoring the whole round into quarters makes it easy to break into good-sized portions.
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Bake in an oven preheated to 200-220° centigrade, ~400° fahrenheit for 20 minutes, then check for done-ness. The top should be golden brown, the inside just baked and slightly doughy (at least that's how we like it).
Best eaten warm with cold butter or as an accompaniment to soup.
Further Reading
 Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Soup for All Occasions New Covent Garden Soup Company |  Dough Richard Bertinet |  Pig: Cooking with a Passion for Pork Johnnie Mountain |  Flour Water Salt Yeast Ken Forkish |
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