Oat Soda Bread

The package of dry yeast has been sitting in the pantry for a while. Bread-making, the one that involves kneading and waiting, is something I would like to have time for. A good loaf of bread needs no rush.

I am rushing a lot, lately, and with no fixed schedule even the simplest no-knead bread becomes a big endeavor. Yet, a meal without bread just doesn’t sound right to me. I feel like I am missing something like I am not completely satiated. No matter if it is to make a sandwich, or just to wipe up the sauce on my plate, or to help me collect the last forkful of salad, bread has to sit on my table, as fundamental as water. Most of the time, bread is also the staple snack between meals. A slice slathered with raw honey when I crave sweet, or drizzled with good oil and sea salt when I am in the mood for savory, it satisfy my physical and mental hunger.

I still enjoy making bread, as many times a week as I can. For much that I like buying a good loaf once in a while, having my bread on the table just makes me a bit more happy. The main difference, I guess, it’s the variety: I enjoy playing with different flours, seeds, herbs, and spices, at times, also with different salts, or with beer, or with dried fruits and nuts. I just can satisfy my cravings instantly, just by doing what I feel like. The only way I can do it is by making soda bread.

I have been making this oat soda bread a lot, lately. Since when I discovered steel-cut oats, I have been adding them to the dough and never changed since. They add extra-crumbliness and crunchiness to the bread, which is very dense and crumbly by nature.

Oat Soda Bread

1 1/2 cups oat flour
1/4 cup oat bran
1/4 cup steel cut oats
1 1/2 cups unbleached all-purpose flour
 3/4 cup whole wheat flour, plus more for dusting and kneading
2 tsp baking soda

1 1/2 tsp fine-grain sea salt
1 cup water
3/4 cup buttermilk OR
3/4 cup oat milk + 1 T lemon juice

Preheat the oven to 400°F. In a large bowl, mix flours, bran, oats, baking soda, and salt. Make a well in the middle of the bowl and add the liquid. Knead the dough with a wooden spoon until it barely comes together in a ball; add more flour if needed. Transfer the dough to a floured surface and pat it down into a flat disc, about 3 cm high. Brush the surface with some buttermilk or oat milk and dust with extra flour. Using a very sharp knife cut the surface of the bread –you can choose the pattern you like, I usually do either diamonds or a cross or a star. Bake for 40 minutes, or until the crust is golden brown and the loaf holds its shape when pressed. Remove and let cool on a rack before slicing. The second day it is perfect toasted.


  1. Reb October 16, 2012

    Ci avrei scommesso che avresti fatto un soda :).
    Io, però, di fette ne prenderei anche più di una. E le bricioline anche.
    Poi una ciotola di zuppa e chiacchiere interminabili, da qualche parte riusciremo a fermarci.

  2. rossella October 16, 2012

    non c'è una virgola, in questo post, che non sembri appartenermi fin nel profondo.
    aspettavo il tuo pane oggi. 😉

  3. Juls @ JulsKitchen October 16, 2012

    soda bread, ispirazione, sapori, colori e corse, siamo noi! 🙂

  4. Martina October 16, 2012

    Sai che proprio ieri pensavo al soda bread?! e nel we, sono sicura che mi ci dedico, perchè anche a me, come a te, piace da morire fare il pane, e la cosa più bella è la sensazione di benessere che si ha quando si spezza la pagnotta, la tua pagnotta, e questo ha un altro valore, sicuro.
    La tua versione con l'avena mi piace proprio, prima o poi la devo provare 😉 Qui è sempre tutto così bello, è sempre un piacere passare da te Valeria =)

    un bacio,

  5. zorra October 26, 2012

    Me too, I can imagine a world without bread. Thank you for baking for Word Bread Day . Hope you will join us next year again!

    • Valeria October 31, 2012

      My pleasure, it was great to feel part of such a tight community and share my loaf! Sure thing, same place same day next year! 🙂

  6. Rosita Vargas October 26, 2012

    ¡Qué bella propuesta me encanta wooow …que aromático! abrazos y abrazos.

  7. Hilmar October 30, 2012

    Lovely bread!

  8. Valeria October 31, 2012

    Thank you all, very happy you enjoyed this, it really has become a staple in my house.


Leave a Reply

Your email address will not be published. Required fields are marked *