OATMEAL SODABREAD
For this early soda bread the oatmeal
was steeped in buttermilk overnight. It makes a light, pale bread
with quite a different flavor also absolutely delicious.
This recipe was given to me by Honor Moore from Dublin.
Serves six to eight
- 2 1/2 cups fine stoneground oatmeal
- 2 cups sour milk or buttermilk
- 2 1/2 cups white flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
PREPARATION
Steep the oatmeal in the buttermilk overnight. Next day, preheat the oven to 350 degrees F. Mix the flour, salt and baking soda together, then stir into the oatmeal. If necessary add a little more milk, but don't make the dough too wet. Put into a large well greased loaf pan (we use one which is 51/2 x 91/2 x 21/2 inches and bake in a moderate oven for 1 to 1 1/4 hours.Note: John Dunton, writing in 1698, recalls a meal he enjoyed in the west of Ireland:
The oaten cake was sett next to me, at the lower end or our table was placed a great roll of fresh butter of three pound at least, and a wooden vessell full of milk and water.
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