OAT & HONEY SODA BREAD
This bread is slightly sweet and delicious with any of our soups. The dough is a batter and not kneadable so there’s no need to knead it!
The bread can be baked either in a parchment-lined 8 or 9-inch (20 or 22 cm) pot with a lid, frying pan, deep cake pan that you can cover, Check that you have the right size before you begin.
Preheat the oven to 400ºF (200ºC) and have your baking vessel ready.
Combine the dry ingredients in a large bowl and blend with a whisk. Blend in the butter by rubbing it in with your fingers until it looks like coarse meal.
Make a well in the dry ingredients and add the buttermilk and honey. Stir only until a wet batter is formed.
Transfer to the prepared baking vessel and cut a 1/4-inch (1.25 cm) deep X that traverses the dough from edge to edge with a sharp knife
Bake for 35-40 minutes until lightly browned. Remove the cover and bake for 5-10 minutes longer.
The bread should be springy to the touch and sound hollow when tapped. Cool slightly then transfer to a rack to finish cooling. Soda bread is best on the day it is made
You can make 2 smaller loaves of bread or cut the recipes in half. Reduce the cooking time by 10-15 minutes.
Each cup of buttermilk can be replaced with 1 cup (250 mL) whole milk mixed with 2 tsp (10 mL) vinegar.