I made this bread a couple of times a long time ago and had a craving for it recently, so I trotted out the blender and made it again. This time I made it into scone like shapes instead of one big loaf and I think I like it better that way. It's easier to portion and store.
Notes:
- I bake mine on ungreased parchment paper.
- Instead of buying buttermilk specially for this, I usually make my own (put 1 1/2 tbsp lemon juice or a neutral tasting vinegar into the bottom of your measuring cup, pour milk into it to measure 1 1/2 cups, then let stand for about 10 minutes), or dilute some yogurt.
- If you make them into scones like I did, shape the dough into two equal sized rounds about 3/4 inch thick, then cut them into 6 wedges each. Bake for about 12-15 minutes at 450 F. (I tried one large round cut into 8 wedges, but I thought the finished product was rather large for a single serving.)
- These are best the day they're made, but will keep a couple of days at room temperature in an airtight container. They also freeze well after being baked.
Verdict: I love this and have made it four times now. I love the heft and heartiness that the oats impart. Eat with liberal amounts of soft butter and any kind of jam you like -- strawberry and cherry jam are my favorites with this bread!
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RECIPE: Oatmeal Soda Bread (Simply Recipes)
