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Irish Oatmeal Bread
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If you're looking for an easy and delicious bread recipe, look no further than this Irish oatmeal bread. Made with just a few simple ingredients, this bread is perfect for any occasion.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
4 comments
ingredients
3 cups all purpose flour
1 1/4 cup quick rolled oats
1 1/2 tablespoon baking powder
1 tablespoon salt
1 egg
1/4 cup honey
1 1/2 cup milk
1 tablespoon butter, melted
directions
Preheat the oven to 350 degrees F. Grease and flour a bread pan.
Combine the flour, oats, baking powder, and salt in a large bowl.
In another bowl, beat together the egg, honey, and milk until smooth.
Stir the egg mixture into the flour mixture until combined, the batter will be lumpy.
Transfer the batter to the greased bread pan. Place in the oven and bake at 350 degrees F for 1 hour 15 minutes or until the crust is light golden brown and the bread tests done with a toothpick.
Drizzle the melted butter over the bread. Let sit for 2 minutes then remove the bread from the pan and let cool on a wire rack.
Store the bread in an airtight container.
recipe tips
For a richer flavor, lightly toast the oats before adding them to the batter.
Try adding different spices such as cinnamon or nutmeg for a different flavor.
To prevent the bread from sticking, make sure to grease and flour the bread pan thoroughly.
Cool the bread completely before slicing to prevent it from crumbling.
For a savory version, omit the honey and add herbs or cheese to the batter.
Mix in a teaspoon of vanilla extract for a hint of sweetness.
Serve warm with a spread of cream cheese or avocado for a tasty snack or breakfast option.
Experiment with different types of flour, such as whole wheat or rye, for a unique flavor.
common recipe questions
Can I use regular oats instead of quick rolled oats?
You can use regular oats instead of quick rolled oats, but the texture of the bread will be slightly different.
How should I store the bread?
Store the bread in an airtight container at room temperature for up to 3-4 days. You can also freeze the bread for longer storage.
Can I add nuts or dried fruits to this bread?
You can add nuts, dried fruits, or seeds as desired. Just fold them into the batter before baking.
How do I serve this bread?
This bread is delicious on its own, served with butter or jam, alongside soups or stews, or as a base for sandwiches.
nutrition data
151 calories, 2 grams fat, 28 grams carbohydrates, 5 grams protein per slice. This recipe is low in fat.
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reviews & comments
Additional commentsâ¦I have made this recipe numerous times and loved making toast from the bread! Today I tried the recipe with half regular honey and half cinnamon cream honey and regular oats, processed. We shall see how the alterations work. As is, the recipe is definitely a keeper if you like hearty bread and toast.
February 1, 2021
Made this as directed except didnât use the full tablespoon of salt, maybe 3/4 tablespoon. It came out GREAT! Iâm adding it to my keepers list, and Iâll be making it again. It is wonderful with KerryGold Irish butter, and Iâm anxious to try it toasted in the morning. Should be good with some jam too.
What size bread pan, please?
Use a standard size bread loaf pan which is approximately 9x5x2.5
Hi, Haven't attempted to make the bread yet, as I'm not quite sure if it should be 1 1/4 cups or 1/4 cup quick rolled oats, 1 1/2 tablespoons or 0.5 tablespoon (as stated in your blog) baking powder, 1 1/2 cups or 1/2 cup milk. Could you kindly clarify. Many thanks, Alan Phelps
? I'm sorry but I have no idea what you are asking. The recipe measurements are given above.
June 21, 2015
I love the flavor. I used half rice and half oat flours and the 1 1/4c oats. Is that why it doesn't rise much? The first time I made it I used 3c oat flour and it was crumbley. Now it holds together well. I let it rest for 10 minutes before putting it in the oven. That helped absorb some of the moisture. It was not thick at all. I ate it with homemade strawberry jam and absolutely loved it. I'll make it often.
August 25, 2014
Very dense and I was scared to use the full amount of salt so I used half. That was fine. Not sure what it would taste like with the full amount but it might be fine too.
September 9, 2013
The one review here had me worried after I had bought all the ingredients to try this but I thought it was very good so I'm not sure what went wrong for them. This is a dense bread, but that seems obvious to me by the ingredients. It turned out as i expected and we enjoyed it. I love it toasted.
December 19, 2012
I have this recipe that I have had for years, but just tried it recently. My recipe calls for 1 1/2 cups Oatmeal and only 1 teaspoon of salt. It does say to mix the wet ingredients with the dry ones with a wooden spoon NOT a mixer. (it did say to use the mixer for the wet ingredients). We absolutely loved it. It is a heavy dense bread and can be used for toast or sandwiches. I am making mini loaves as we speak and giving them as Christmas presents. Love, love, love this recipe.
Someone should change the name to "burned salt bread". I decided to make this bread today given the very positive reviews. The bread tastes too salty to me. Who puts a tablespoon of salt in a loaf of bread these days? I'd cut the salt down to 1 teaspoon, NOT a tablespoon. I also baked two loaves in a 350 degree oven, and they were done in about 40 minutes, NOT an hour and fifteen. If you make this bread, it is supposed to hold together, so you may have to modify the amount of milk you use to make sure you don't pour a mass of crumbles into the pan. Aside from the directions seeming to contain significant errors, I'd suggest the following: 1. Mix with a wooden spoon until you have all the ingredients bound, then wash your hands and start to mix the rest the old fashioned way. You might have to add a little milk to get it all to hold together. This batter is so thick, I can see a cheap mixer motor burning out trying to move through it. 2. Per the prior statements, USE LESS salt. One tablespoon is extremely excessive. I'll try one teaspoon if I make this again. 3. Check it after 40 minutes. If its getting brown on top, check it with a toothpick in the middle, and take it out if its done. 4. I added more honey (eight ounces for two loaves) to mine to try to make it taste a little more unique. 5. I added cranberry raisins to mine as well. Regular raisins would also be good, even dried blueberries. This bread turned out to be ever so slightly crunchy (here and there) due to the the oatmeal that's in it. It's a heavy loaf. Watch the butter if you toast it, because you may find that salted butter only makes the salty taste of the original recipe even worse. It can be toasted, and is a quaint cottage bread. Not the weight or consistency of regular U.S. loaf bread, and not quite banana nut loaf either. It's not sweet, even with the extra honey and cranberries I added, though it does have that honey flavor. I'd be lying if I said I was enthralled with it, but with the oatmeal and the cranberries I added, it is probably a healthy breakfast in itself (except for the excessive salt) with just a little low fat margarine and a cup of coffee. From that perspective, this type of bread takes on a new value as a cereal substitute that is portable. You can add dried blueberries, raisins, even bits of apple or bananas if you wish, and vary the type of trail mix you choose to have with your morning coffee.
July 26, 2006
This bread is awesome and good enough to eat by itself. It is low fat and low sugar as well. I substituted 1 and 1/2 cups whole wheat flour to add more nutrition and it still turned out great. You could even use this bread for sandwiches if sliced thin. I will be making this regularly!
May 28, 2006
Everyone liked it at my house - even my two school-aged grandchildren. I have to say it was heavy and dense - but very very satisfying. I would make it again and again.