A long fermentation time allows complex flavors to develop in this classic Irish oatmeal and buttermilk loaf. Recipe makes 2 loaves. Start this bread the day before your St. Patrick's Day meal.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
295 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
Step 3
Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
Step 4
Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
Step 5
Cut dough in half; pat each half into a 6-inch round loaf.
Step 6
Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
Step 7
Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
Step 8
Place loaves on an ungreased baking sheet.
Step 9
Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
Step 10
Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.
