Walnut Oatmeal Sweet Irish Soda Bread
from https://unsophisticook.com/
On a visit to Washington D.C. several years ago, I had the most wonderful walnut oatmeal soda bread at a quaint little restaurant near the Capitol Building. I’ve always wanted to recreate it, but tracking down a recipe proved to be quite the challenge. So when I stumbled across a recipe in The Boston Globe that sounded like it could be similar, I immediately added some buttermilk to my grocery shopping list to give it a try. And I’m happy to say it does not disappoint! Slightly sweet and nutty, with a dense texture that’s the perfect pairing for a creamy, slathering of butter, it works well as a meal side or as breakfast or a snack with a hot cup of coffee or tea.
FMM: I made 1/2 recipe using powdered milk reconstituted and soured with about 1 Tbsp. cider vinegar. Because I do not use cake flour I replaced 1/2 Tbsp. of 1/4 c. AP flour with cornstarch. I chopped the walnuts fairly fine (leave larger) and also added 1/2 c. currants. After mixing everything together (use a spoon, not your hands, too messy, and just be patient for it to come together), it seemed very dry so I sprinkled a little half and half in. The dough now seemed a little wet as I could not really set it on the counter to knead it. I buttered a cast iron pan and mounded and shaped the dough in there. I set the oven timer for 25 minutes, then turned the pan and set it for 15 more minutes.
I took it out and it seemed to be done, but put it back in for 5 minutes. Brushed with melted butter when it came out. This was good and I would make it again but would want to make some adjustments. The bread was somewhat dry; it looked like the additional oats had not hydrated. I would leave them out, or add them to the buttermilk along with the rest of the oatmeal. I might also use just AP flour - forget the cake flour and the whole wheat. Plus it could use some sweetness. Maybe some molasses as in the Irish Soda Bread with the wheat bran and germ. This bread also seemed lighter and more moist, if I remember correctly. Would be nice as a breakfast bread.
FMM: Try the second recipe next time. The recipe differs in ways I was thinking of changing after making the first recipe. The 1/2 cup of oatmeal is used on the outside, not added to the dough. More brown sugar and buttermilk is added, as well as baking powder, baking soda and butter. Molasses instead of brown sugar may keep the bread moister. They use just one type of flour, although they do say it is 50% whole wheat.
To make 1/2 recipe, use measurements in ( ).
2 1/2 cups old-fashioned rolled oats, divided (1 1/4 c, divided)
1 3/4 cups buttermilk (7/8 c.)
2 cups all purpose flour, plus more for shaping (1 c.)
1/2 cup cake flour (or 1/2 c. all purpose minus 1 Tbsp., add 1 Tbsp. cornstarch) (for 1/2 recipe, 1/4 c. AP flour, minus 1/2 T. plus
1/2 T. cornstarch)
1/2 cup whole wheat flour (1/4 c.)
1/4 cup brown sugar, packed (1/8 c.) - or a little more, add dark brown for more molasses flavor
1 1/2 teaspoons baking soda (3/4 tsp.)
1 1/2 teaspoons cream of tartar (3/4 tsp.)
1 1/2 teaspoons salt (3/4 tsp.)
[1/2 tsp. ground cinnamon, optional]
2 tablespoons unsalted butter, at room temperature (1 T.)
1 cup chopped walnuts, toasted (1/2 c.)
[1 cup currants, or raisins (1/2 c.)]
1 tablespoon melted butter, for brushing (1/2 Tbsp.)
In a small mixing bowl, stir the buttermilk and 2 cups of the oatmeal together. Set aside for one hour.
Preheat oven to 400 degrees.
Whisk together all purpose flour, cake flour, whole wheat flour, remaining 1/2 cup oatmeal, brown sugar, baking soda, cream of tartar, and salt.
Use your fingers to work the 2 tablespoons of softened butter into the flour mixture, until it resembles coarse crumbs.
Add the oatmeal/buttermilk mixture and toasted walnuts, [currants, if using] to the flour mixture, and stir with a fork until combined. You may need to use your hands to work it all together.
Knead the dough on a lightly floured surface or pastry mat just until the mixture comes together but is still slightly bumpy. Kneading it until it's smooth will overwork the dough and make your bread tough.
Form the dough into a 6-inch disc that is about 2 inches high. Using a serrated knife, cut an X in the top of the disc. If desired, brush with a bit of buttermilk and sprinkle additional oats on top.
Bake in a cast iron pan or on a parchment-covered baking sheet for 45-55 minutes (X minutes, for 1/2 loaf) or until a toothpick inserted in the center comes out clean. If the bread starts to brown too much, a piece of foil tented over the top will prevent further browning.
After removing the bread from the oven, brush the top with the melted butter. Allow the bread to cool before slicing.
Yield: 1 loaf
Oatmeal Walnut Soda Bread
from https://panhandlemilling.com/
Most Irish Soda Bread recipes are rather doughy heavy breads with a thick crust that is dry and doesn’t keep well. The flavor is usually lacking complexity. When our chef was developing this recipe, she wanted to have a softer crumb with full flavor that would last a few days.
The oats soaked in buttermilk, butter, and sugar added flavor without making the bread too sweet. The butter helped produce a soft loaf that wasn’t overly rich. Walnuts lend a creamy texture and added complimentary flavor to the bread. In this bread, we use our Whole White Wheat All-Purpose Blend Flour. It is fifty-five percent whole wheat flour and gives this bread the wholesome goodness of whole grain while still retaining white flour’s light texture.
2 1/2 cups rolled oats, divided
2 cups buttermilk
3 cups Panhandle Milling Whole White Wheat All-Purpose Blend Flour, plus more for work surface
1/2 cup brown sugar
2 tsp. baking soda
2 tsp. Baking powder
1 1/2 tsp. salt
1/4 cup butter, softened
1 Tbsp. butter, melted
1 cup walnuts, toasted in a pan over medium heat, stirring, until just fragrant, 4 to 5 minutes [coarsely chopped]
Soak 2 cups rolled oats in buttermilk for 30 minutes. Reserve 1/2 cup rolled oats for later.
Preheat oven to 400°F.
Whisk flours, sugar, baking soda, baking powder, and salt in a large bowl. With a fork or fingertips, work the softened butter into the flour mixture until it is the coarse crumbs’ texture.
Add the oat mixture to the flour mixture along with the walnuts. Stir until the dough comes together. Allow moisture to absorb into the dough, about 5 minutes. Place on a flour-coated work surface and knead 12-14 turns just until the dough is bumpy and cohesive (not smooth, or it will be tough).
Form dough into a 9-inch round boule about 2-inches high. Sprinkle or mist with a little water and coat with the remaining oatmeal. Place on a parchment-lined baking sheet.
Cut a cross shape on the top and bake until browned and internal temperature reads 180°F, 45-55 minutes.
After baking, coat with the melted butter and allow to cool 30 minutes before slicing. Keep in an airtight container for best results. Serve within 3-5 days.
