A sweet twist on a classic – Irish Soda bread revamped with honey and oats.
- 3 1/2 cups all purpose flour*
- 3/4 cups old fashion oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, cold
- 1 1/2 cup buttermilk**
- 1 egg, lightly beaten
- 2 tablespoons honey
- 1/2 cup currants
Preheat oven to 425°.
In a medium sized mixing bowl, whisk together flour, oats, baking soda, salt and currants. Side aside.
Using a block grater, grate cold butter into shreds. Use your fingers to cut the butter into the dry ingredients until you have a coarse crumb. Create a well in the center, pour in buttermilk, egg and honey. Use a wooden spoon or spatula to mix until combined into a shaggy dough.
Turn out dough onto a floured surface and knead a few times (I find 1 minute is just right). Do not over knead or your bread will be tough. Shape into a disk about 2 inches thick and 7 inches across. Place in a lightly greased cast iron skillet, use a knife to score top with an X.
Bake at 435° for 35-40 minutes. You may need to cover with foil around 25 minutes if the top is browning too fast. Bread is done when tapped and it sounds hollow inside. Let cool slightly, then slice and slather with butter and honey. Enjoy!
*You may need to more flour during kneading to get your dough to the right consistency and not too sticky. I find the variance happens with the size of your egg. If your egg is on the larger side, you’ll probably need to add about 1/4 cup more flour. If you find your dough very wet and unable to knead, start adding more flour by the tablespoon to avoid adding too much until you have a workable dough that isn’t sticking to the counter.
**for homemade buttermilk, I measure 2 teaspoons apple cider vinegar into a liquid measuring up and then fill to the 1 1/2 cup mark with almond milk. Gently stir and then let rest for 5 minutes before using.
Keywords: Irish Soda Bread, Honey Oat Irish Soda Bread, Quick Breads