Honey and Oat Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and lightly grease a round baking tin or Dutch oven.

   Tip: Use parchment paper for easier removal of the finished loaf.

2. 2

   In a large mixing bowl, combine the flour, rolled oats, baking soda, and salt. Stir well to distribute the leavening agent evenly throughout the dry ingredients.

   Tip: Sifting the flour helps incorporate air and ensures a lighter crumb.

3. 3

   Create a well in the centre of the dry mixture and pour in the buttermilk, honey, melted butter, and mustard. Using a wooden spoon or your hands, gently mix until a shaggy dough forms—do not overwork it.

   Tip: The dough should be slightly sticky; this is normal for soda bread.

4. 4

   Turn the dough onto a lightly floured surface and shape it into a round ball, roughly 20 cm in diameter. Place it into the prepared tin.

   Tip: Keep your hands slightly damp to prevent sticking while shaping.

5. 5

   Using a sharp knife, score a deep cross into the top of the dough, cutting about halfway through the loaf.

   Tip: This traditional score helps the bread rise evenly and allows steam to escape.

6. 6

   Bake in the preheated oven for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, tent it loosely with foil for the final 15 minutes.

7. 7

   Remove the bread from the oven and transfer it to a wire rack to cool for at least 10 minutes before slicing.

   Tip: The bread continues to cook slightly as it cools, so patience ensures the best texture.