Irish Oatmeal Bread

Photo: flickr user sleepyneko

Ingredients

1 pound Loaf:

8 ounces Stone-Ground Whole Meal Flour (225Gr)

3 ounces Coarse Oatmeal (75Gr)

1 teaspoon Sugar

1/2 teaspoon Salt

1 teaspoon Baking Soda

1 Egg (Size 2)

1/2 pint Buttermilk (275Ml)

Preparation

You'll need a 1 lb loaf tin, well greased and lightly dusted with flour.

Preheat the oven to gas mark 5, 375F, 190C

All you do is place the flour, oatmeal, sugar, salt and bicarbonate of soda in a bowl and mix them well together. Then whisk the egg into the buttermilk and add that to the dry ingredients, mixing everything together thoroughly.

The mixture will remain quite soft, so just place it in the tin and bake it on the middle shelf of the oven for 50-60 minutes, or until the loaf sods hollow when you tap it on the underneath.

Leave it on a wire rack to cool, and serve very fresh in crusty slices, spread with Irish butter.

This bread is also lovely fresh from the oven on a cold winter weekend and served for tea with butter and homemade jam.