Soaked Oats Three-Grain Soda Bread

Name: Soaked Oats Three-Grain Soda Bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes one 9-inch loaf
Cuisine: Western European
Ingredients: 1¾ cups buttermilk OR 1½ cups plain whole-milk yogurt thinned with ¼ cup water; 100 grams (1 cup) old-fashioned oats; 260 grams (2 cups) all-purpose flour, plus more for dusting; ... and more. Sign up for full access to all ingredients and instructions.

By Hisham Ali HassanMarch 3, 2025

Makes
Makes one 9-inch loaf
Cook Time
1½ hours
Active time plus cooling
25 minutes active, plus cooling
Rating
2

Soak your oats for a richer, moister soda bread. This rustic multigrain bread that comes together quickly with complex flavor was inspired by Irish soda bread. Soaking oats in buttermilk softens and hydrates them, allowing some to dissolve into the bread’s crumb. Naturally low in gluten, rye flour makes for a tender bread with deep, earthy flavor. Whole-wheat flour also works. The soda bread is best the day it’s baked, but leftovers will keep in an airtight container for up to three days.

Tip

Don’t knead the dough; just fold it gently until cohesive. Working it too much will strengthen its gluten structure, turning the bread tough and chewy. Also, don’t use quick-cooking or instant oats; they absorb liquid differently.

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