1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 8 servings |
||
| Calories 241 | ||
| Calories from Fat 19 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 505mg | 21% | |
| Potassium 193mg | 5% | |
| Total Carbohydrate 45.9g | 15% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 3.0g | ||
| Protein 9.1g | 18% | |
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St. Brigids Oaten Bread from Ireland
By: Annacia
Mar 3, 2007
These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws. The children of today like them because they are fun to eat. And because they are low in fat and high in fiber, they are definitely healthful. The loaf is cut in quarters, or "farls" before it is baked. This was sent to me from a friend in Belfast. I doubt that you can get much more Irish than that! *New NOTE -2/27/08* The recipe now has new instructions from Ireland and they make the world of difference! I have added my pix of the bread made using the new method.
SERVES 8
Ingredients
- 2 cups uncooked old fashioned oats (not instant)
- 1 3/4 cups buttermilk
- 2 1/2 cups sifted bread flour
- 1 teaspoon baking soda
- one-half teaspoon baking powder
- 1 teaspoon salt
- vegetable oil cooking spray
Directions
1
Heat oven to 425 degrees.2
Grease baking sheet.3
Combine flour, sugar, baking powder, baking soda and salt in bowl and mix.4
Add butter bits and cut in with knife until mixture is crumbly.5
Add oats and toss to combine.6
In other bowl beat egg with buttermilk.7
Make a well in the dry ingredients.8
Pour in the egg mixture and mix with a fork until crumbs hold together.9
Make dough into ball and transfer to floured surface.10
Knead 20-25 times.11
Add flour if sticky.12
Pat dough into 8-inch round and transfer to baking sheet.13
Score a deep cross into the bread but do not cut it through.14
Bake 23-28 minutes till brown and a tester comes out clean.
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- Course > Breads > Quick Breads
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Diabetic
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: najwa
On Mar 20, 2008
This is fantastic! I love it! I made a mistake the night before and used 1.75 c oats and 2 c buttermilk. The next day I just followed the recipe and added 1/4 c sugar. I baked it for 30 mins and it came out wonderfully! The dough was sticky but I didn't add extra flour. Thanks! This is a wonderful healthy recipe and is going into my favorites cookbook!
From: CulinaryQueen
On Aug 2, 2007
I was a little disappointed in this, through no fault of yours. I did have to add more flour...about a 1/4 cup because it was quite sticky. Also, the baking time should be extended. I baked for 17 minutes and it looked done when I took it out. I let it cool somewhat and then cut it in half and the inside was not cooked. I had to put it back in and baked for an additional 8-9 minutes. It's hard to re-bake something once it has cooled, but it did help. Considering all of this, it smelled really nice while it was baking and it tasted lovely with some butter on it! The taste of the oats are very prominent. I would definitely make this again, but have made notations to cook it longer. Thanks Annacia! 
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