Healthy Irish Soda Bread Recipe With Oats

In today's video, I'm going to show you how to make a healthier version of traditional Irish soda bread that's packed with nutritious ingredients and bursting with flavor.

Using a combination of wholesome ingredients like oats and spelt flour, this bread offers a delicious twist on a classic recipe.

Not only does it taste great, but it also stays fresh for days, making it the perfect addition to your meal prep routine.

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IRISH SODA BREAD RECIPE

Ingredients:
2.5 cups oat flour, or ground oats (250g)
1.5 cups spelt flour, or whole wheat flour (190g)
2 tbsp cornstarch
1 tsp baking soda
1 tsp salt
1 tsp caraway seeds
1.5 cups buttermilk (360ml)
1 egg

NUTRITIONAL INFO (per slice):
189 calories, fat 3.5g, carb 32.2g, protein 8.1g

Instructions:

Preheat the oven to 450°F (225°C). Grease a skillet or baking pan.

Combine all the dry ingredients in a large mixing bowl: oat flour, spelt flour, cornstarch, baking soda, salt, and caraway seeds.

In a separate container, whisk together the buttermilk and egg until well combined.

Create a well in the center of the dry ingredients and pour in the buttermilk mixture.

Using a spoon, gently stir the mixture until a dough forms. Be careful not to overmix.

Transfer the dough onto a floured surface and knead it gently a few times to shape it into a round circle.

Place the shaped dough into the prepared skillet or baking pan.

Using a sharp knife, score a cross on the top of the dough. This helps the bread expand while baking.

Bake in the preheated oven for 10 minutes, then reduce the temperature to 400°F (200°C).

Continue baking for another 35-40 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and allow it to cool in the pan for a few minutes.

Transfer the bread to a wire rack to cool completely before slicing.

Serve sliced and enjoy with your favorite spreads or as a side to soups and stews.

Note: Store any leftovers in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.