Oat Soda Bread with Salted Honey Butter

A blue Le Creuset Dutch oven with its lid on sits next to a blue plate with a gold knife, a small dish containing honeycomb and butter, and a round loaf of seeded bread on parchment paper.

Oat Soda Bread with Salted Honey Butter

The ideal bread recipe for beginner bakers, as it requires very little kneading and no proving. Soda bread is known for being slightly denser than other loaves – it’s great for breakfast or served toasted with a hearty bowl of soup.

INGREDIENTS:

10ml olive oil
780g cake flour
120g oat flour
120g coarse oats
4 teaspoons salt
2 teaspoons baking soda
875ml buttermilk
2 Tablespoons coarse oats (topping)

FOR THE HONEY BUTTER:

100g salted butter, softened
Sea salt, to taste
30ml honey

METHOD:

Preheat the oven to 180ºC. Line a Le Creuset 24cm Signature Round Casserole with baking paper and drizzle with olive oil. Set aside.
Add all the dry ingredients in the bowl of a stand mixer fitted with the dough hook, and slowly add the buttermilk until a dough forms. Knead the dough until soft and smooth. Place into your prepared casserole and score a cross on the top. Top with oats and bake for 1 hour. Remove the lid and bake for a further 15 minutes until golden brown on top and a skewer comes out clean.
While the bread bakes, make the butter. Whip soft butter, salt, and honey together until pale and smooth. Set aside.
To test if the bread is ready, remove the loaf from the casserole and tap the bottom of the bread. It should sound hollow when tapped underneath. Serve the bread warm with honey butter.

Oat Soda Bread with Salted Honey Butter

Oat Soda Bread with Salted Honey Butter

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