Brown Soda Bread With Oats Recipe (2024)

Made this as friends were coming over—prep was a flash and it slid right out of the pan. Served with tasty local cheeses and the bread became the main event of the meal. Everyone loved it. Not too sweet or soda-tasting for us!*only had quick-cook oats (sigh) so used those for the 65g of steel-cut/tolled oats and it worked just fine. *made ‘buttermilk’ with 280g whole milk and 10g vinegar.

This makes a delicious loaf, very much like the bread I had in Ireland. You do not need to use 2 teaspoons of baking soda. One teaspoon will be enough and you will not get that odd bitter taste from an excess of soda.

We are just back from Ireland and we loved the brown bread while we were there. This bread is excellent and very much like the best brown bread we had there. I followed the recipe exactly and think that the steel cut oats are essential for that toothsome texture that make it so delicious. And of course it needs some good Irish butter!

This is a wonderful recipe and so easy to make. I double it and bake in a 8 inch round pan. I do substitute molasses for the brown sugar. So good and healthy too.

Only use 1 teaspoon of baking soda. As per other recipes. 2 teaspoons will give it a really weird after taste. Just made this and had to chuck it. Remaking with 1 teaspoon.

If you are familiar with McCambridge's bread in Ireland, then this is a wonderful replacement, in fact, improvement, as it's home made. I make it weekly and have used greek yoghurt as a substitute for buttermilk and that worked well. Super easy and tasty!

The smell brought me back to Ireland, and I could barely wait for it to cool before slicing off a piece! I had read through the comments first and reduced the baking soda to 7g - no aftertaste. I had no buttermilk so I subbed kefir, which worked well. Simple, delicious, and will absolutely make again. Another fantastic recipe from Ms. Shulman!

I love this bread. It's the best soda bread I've ever had, full of whole grains including oats - an essential food for those of us of Scottish descent. I've made it with Greek yogurt when I didn't have buttermilk but had to have this bread and it works well. Highly recommended. Thanks, Ms. Shulman.

This bread tastes exactly like what is served with almost every meal in Ireland. It is super, super easy to make and is delicious with butter and jam. We can't get enough of it! Thank you so much for this recipe, you helped lessen my sad heart that can't wait to return to Ireland!

The bread had a strange aftertaste, which I think was baking soda--too much for the size of the loaf. It was not something I would make again.

After living in Ireland for four years and returning to the states, I've tried many recipes trying to fulfill my craving for brown bread, this is is by far the best. The steel cut oats really add to to the texture!

Made a dairy-free version of this with Oat Milk Apple Cider Vinegar replacing buttermilk. Worked like a charm. Love this recipe! Super Oatey.

This loaf is the perfect size for small households and it is as moist and delicious as described. I did toast both types of oats in a skillet with about a Tablespoon of butter for an extra tasty depth of flavor. 1 teaspoon of soda was enough.

Tasty but I'll try it with less soda next time.

the batter was way too wet, more like cake batter I had to add additional flour to get the dough to the consistency of a stiffer batter. Otherwise this was a delicious loaf.

My family loved this bread. I didn’t have butter milk; so I used sour cream that I thinned. I’m going to add some flax seeds next time.

Used Greek yogurt instead of buttermilk, no pin oats, added pumpkin seeds, dried cranberries and a bit of tangerine zest. Made during an ice storm so used what we had. Very good.

No steel-cut oasts so I toasted some millet and added that. Gave a nice crunch.

Sub 1/2 cup oat bran 1 or 2 teaspoons baking soda? 1 .5?

I subbed grits for steel cut oats and rehydrated 1/4 c buttermilk powder using half water half milk, and it came out fantastic. I used the full amount of baking soda and noticed no soda taste in the finished loaf.

Remarkably easy to prepare! After trying it a few times with regular whole wheat flour I purchased some imported Irish extra coarse whole meal flour and the texture is wonderful. I use more brown sugar than called for (a rounded tablespoon) and it does not make it too sweet, and might try it with molasses at some point for the extra flavor. I also have added a half cup each of raisins and chopped walnuts and have been pleased with the results. Very easy and delicious.

I have made this bread many times and it's great! Recently, I had some extra apples and carrots on hand, and here's the recipe I used to make it, modified from the above.217g AP flour70g rolled oats4g salt10g baking soda290g buttermilk1 apple, grated (I used Fuji)1 small-medium carrot, gratedFollow instructions as listed, mixing in grated fruits to buttermilk and then mixing dry and wets. Bake for 45 minutes.

Yum! Cut baking soda to 1 tsp (perfect; thank, peeps). Terrific! But, I only had a standard "loaf pan" (bigger than the "bread pan" measurements specified), so the dough did not fill the pan much, and I had to adjust baking time. Went ahead and bought the small "bread pan" (because this bread is that good), as when I sucked it up and bought 10" cake pans for a special chocolate cake recipe that needs 10", not standard 9", pans . Soooo many pans....Sigh.

This bread is dense, buttery, and fantastic! I like to 1.5x the recipe to make a taller loaf but it still only takes the 40 mins of bake time. Top it with flax, pumpkin seeds, sunflower seeds, oats, almond slivers… great for breakfast with butter and jam.

In Lithuania we are fond of brown bread (we say black), offen made from rye flour. May be that is the reason I find the result of this recipe absolutelly bland. I liked the texture and the presence of oats very much, but the taste is dissappointing.

This bread is incredibly tasty for how simple it is - I used white whole wheat but kept everything else the same. Wow. I often have buttermilk in my fridge, and I think I've found the perfect use for it :)

A fabulous little number!Delicious, incredibly easy and versatile. Thank you!Regarding the oats, I just used 65g of what I had: Scott's smooth cut oats. Also, I only had rye flour, not wholewheat. Nonetheless, came out a dream.

Loved this bread. Following the advice of other reviewers I only used one and a half teaspoons of soda and 2 tablespoons of molasses in place of the brown sugar (I deducted 2 tablespoons of the buttermilk.) loved it for St. Patrick’s Day dinner and for breakfast the next day.