This yeast-free quick bread is full of flavor and texture. It is completely unlike most Irish Soda Bread recipes that are usually rather doughy heavy breads with a thick crust that is dry, the loaf doesn’t keep well, and it lack flavor as well as 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 addition of the soaked oats, buttermilk, butter and sugar added great texture and flavor without making the bread too sweet. The butter helped produce a soft loaf that wasn’t overly rich. Walnuts lend a rich texture and added complimentary crunch to the bread. For a quick bread, this is a winner!
Oatmeal-Walnut Soda Bread
2 ½ cups rolled oats, divided
2 cups buttermilk
3 cups Panhandle Texas Pure Milling All-Purpose Flour, plus more for work surface
½ cup brown sugar
2 tsps. baking soda
2 tsps. Baking powder
1 ½ tsp. salt
¼ 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
Wash and sanitize hands, tools and work surfaces.
Soak 2 cups rolled oats in buttermilk for 30 minutes. Reserve ½ cup rolled oats for later.
Preheat oven to 400°F.
Whisk flours, sugar, baking soda, baking powder, and salt in large bowl. With a fork or fingertips, work the softened butter into the flour mixture until it is the texture of coarse crumbs.
Add the oat mixture to the flour mixture along with the walnuts. Stir until the dough comes together. 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 an 8-inch round disk about 2-inches high. Sprinkle 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.