Irish Oatmeal Bread
4 servings
85 minutes
Irish oatmeal bread is the embodiment of simplicity and warmth of rustic cuisine. The origins of this recipe delve deep into Irish traditions when every home smelled of fresh baking and oats were a staple. Its texture is tender, slightly moist with a crispy crust, and its taste has a light tang from the kefir with nutty notes. This bread pairs perfectly with honey, butter, or jam. It requires no yeast, making it convenient and quick to prepare. A wonderful choice for those who appreciate healthy and hearty homemade baked goods that fill the home with coziness and the aroma of fresh bread.
1
Mix the flakes (preferably coarser, not 'especially tender') with warmed kefir and let sit at room temperature for half an hour to an hour.
- Rolled oats: 1 glass
- Low-fat kefir (1%): 0.7 glass
2
Add oil, flour sifted with baking soda and baking powder, salt, sugar, peanuts, and seeds to the mixture. Knead a soft dough, shape it into a round or elongated loaf. Make small cuts on the surface of the dough.
- Vegetable oil: 2 tablespoons
- Whole grain (wholemeal) flour: 1 glass
- Baking soda: 0.5 teaspoon
- Baking powder: 1.5 teaspoon
- Sugar: 1 teaspoon
- Salt: pinch
- Chopped roasted peanuts: to taste
- Flax seeds (linseed): to taste
3
Bake the bread in a preheated oven at 170°C for about 40 minutes.
