Saturday, February 13, 2021
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| O'Kee's Irish Soda Oatmeal Bread |
"This bread is delicious. Plan beforehand 12 hours!"
Ingredients :
- 1 cup everyday rolled oats
- 2 cups buttermilk
- three tablespoons darkish molasses
- three cups whole wheat flour
- 1 cup all-motive flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon cream of tartar
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 12H50M |
|---|
- Mix rolled oats, buttermilk, and molasses in a massive bowl till thoroughly mixed.
- Whisk collectively entire wheat flour, all-motive flour, salt, baking soda, and cream of tartar till blended; pour flour aggregate into buttermilk mixture and stir just till moistened.
- Turn dough out onto a gently-floured work floor and knead 3 or 4 instances till dough holds its shape.
- Cut dough in half of; pat each half of right into a 6-inch spherical loaf.
- Use a pointy knife to deeply rating every loaf in quarters, slicing 1-inch deep.
- Wrap every loaf in plastic wrap and permit to stand at least 12 hours at room temperature to ferment. (Loaves may be refrigerated up to two extra days after this, if desired.)
- Preheat oven to four hundred ranges F (2 hundred levels C).
- Place loaves on an ungreased baking sheet.
- Bake loaves for 15 minutes and decrease warmness to 350 ranges F (one hundred seventy five ranges C). Continue to bake till loaves are browned and make a hollow sound while tapped on the bottom, approximately 20 more mins.
- Allow breads to chill for 10 mins before reducing. To serve, slice loaves 3/four-inch thick all throughout the loaf, then cut slices in 1/2.
Notes :
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