Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland
Adapted by StarChefs
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.
Yield: 6 Servings
- 2 1/2 cups fine stone ground oatmeal
- 2 cups buttermilk
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
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.