Tuesday, November 28, 2006

Irish Oatmeal Soda Bread

(11/07) After making this dish again, I have decided that the tweaked recipe below simply does not do Irish Oatmeal Soda Bread justice. So if you are going to make this, stick to the original recipe not the tweaked version below. The wheat germ and buttermilk are irreplaceable.

In case you haven't noticed, I have a new favorite food blog listed on the right. My friend K has finally decided to join me in the blog world and you can find her at Damn Delicious. She and I are constantly swapping recipes back and forth. This girl knows how to pick 'em and is definitely not afraid of a little adventure in the kitchen. The recipe below is one of my favorites from her, a quick and easy crusty bread that goes perfectly with that hot bowl of soup for those cold winter nights.

Irish Oatmeal Soda Bread**

  • 7 oz whole wheat flour

  • 2 oz plain flour

  • 2 oz oatmeal

  • 1 teaspoon baking soda

  • 1 teaspoon sugar

  • 1/3 teaspoon salt

  • 1 large egg

  • 10 oz soymilk

Preheat oven to 375F. Combine all ingredients in a large mixing bowl. Mold dough into a round loaf and turn out onto a baking sheet. Score the bread into six even slices. Bake 50 minutes or until a knock on the bottom produces a hollow sound. Enjoy!

**The above recipe has been tweaked based on what was in my cupboard. The original recipe calls for 6 oz whole wheat flour, 1 oz of wheat germ, 1 1/2 teaspoons of salt, and 10 oz buttermilk.

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