OATMEAL CHEDDAR BREAD

OATMEAL CHEDDAR BREAD

Oatmeal Cheddar Bread

St. Paddy’s Day always makes me think of soda bread, though the oatmeal in this recipe gives this version a distinctly Scottish tone. It’s a cheesy bread, more like a moist oatcake held together by yeasty strings of cheese, and heaven with a cup of tea or as an accompaniment to a hearty bowl of soup at dinner. (And if you really want to assemble a cheese plate that is next level, add some thin slices of this bread for spreading with chutney or membrillo.) It’s so easy – no yeast, rising, or proofing to wait on. I used the handle of a wooden spoon to make indentations in the top of the bread just before baking, to make breaking it into wedges that much easier when it’s done. It’s beautiful – like something from a Dutch still life – and it makes the kitchen smell like home.

Oatmeal Cheddar Bread
Serves: 6
Prep time: 45 minutes

Ingredients

  • 2 ½ cups whole wheat flour
  • 1 2/3 cups rolled oats
  • 1 teaspoon baking soda
  • 1 cup grated sharp cheese
  • 1 ¾ cups buttermilk
  • 1 tablespoon honey
  • 1 tablespoon melted butter
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 375 degrees and place a piece of parchment paper on a baking sheet.
  2. Mix flour, 2/3 of the oats, baking soda, sea salt, and cheese in a large bowl and combine well.
  3. In a separate bowl mix buttermilk and honey until smooth. Pour into the flour mixture and mix well with your hands. Shape into a ball, flatten a bit and coat with melted butter.
  4. Roll the loaf in the remaining oats and place on baking sheet. With the handle of a wooden spoon, mark our six triangular portions and press down firmly to make an impression in the dough.
  5. Bake for 30 minutes until bread sounds hollow when knocked on from underneath. Allow to cool before breaking up into portions.

Oatmeal Cheddar Bread

Oatmeal Cheddar Bread

Oatmeal Cheddar Bread

Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *