Go Back
A rustic, golden-brown loaf of oatmeal soda bread, sliced to show its tender crumb, sitting on a wooden cutting board.

Rustic Oatmeal Soda Bread

A beautifully rustic and hearty quick bread made with wholesome rolled oats. Ready in under an hour, this no-yeast, no-knead loaf features a craggy, golden crust and a wonderfully moist, chewy crumb with a subtle tang from buttermilk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Bread, Breakfast, Side Dish
Cuisine: Irish
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Wire cooling rack
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk together the buttermilk and the egg. Pour this mixture, along with the melted butter, into the dry ingredients.
  4. Using a spatula or wooden spoon, mix until the ingredients just come together to form a shaggy, sticky dough. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. With floured hands, gently and quickly shape the dough into a round, slightly flattened disc, about 6-7 inches in diameter. Transfer the loaf to your prepared baking sheet.
  6. Using a sharp knife, cut a deep 'X' across the top of the loaf, about half an inch deep. This helps the center bake evenly.
  7. Bake for 35-45 minutes, or until the loaf is deep golden brown and sounds hollow when you tap the bottom.
  8. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.

Notes

The most important rule is to not overmix the dough; mix only until just combined for a tender crumb. Work quickly once wet ingredients are added, as the baking soda reacts immediately. For a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes. For variations, try adding 1 cup of shredded sharp cheddar and 2 tablespoons of chopped chives for a savory loaf, or 3/4 cup of raisins and 1 teaspoon of cinnamon for a sweet version. Store in an airtight container at room temperature for up to 3 days.