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Irish Oatmeal Bread

Embrace your Irish side with this heart-healthy Irish oatmeal bread. Steel-cut oats and whole wheat fiber provide you with 3 grams of fiber and 5 grams of protein per slice!

Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

St. Patrick's Day is around the corner, and being Irish myself, I'm quite happy to see everyone embracing their Irish side. Shepherd's pie, colcannon, champ, soda bread, and Irish coffee recipes permeate my blog reader feed.

They probably permeate yours, too, which is why I decided to go a slightly different direction for Saint Patrick's Day. I made oatmeal bread with Irish steel cut oats.

Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

Steel cut oats don't differ all that much from traditional rolled oats. They have 20 fewer calories per quarter cup of uncooked oats, hardly any sugar, and they're slightly slower on the glycemic index (meaning they have less of an effect on your blood sugar level than traditional rolled oats). Combined with the whole wheat flour in the recipe, just one slice of this bread provides a heart-healthy 3 grams of fiber.

They have a nutty flavor, and are slightly chewier than rolled oats. Both of these features make for delicious, tender bread. Have a toasted slice with fruit preserves for breakfast, or use the bread to make a sandwich for lunch. It's very versatile, and stands up very well to being frozen.

Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com
Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

Irish Oatmeal Bread

Yield: 1 loaf

Ingredients

  • 1 cup + 2 tablespoon boiling water
  • 1 cup steel-cut oats, not quick-cooking
  • ½ tablespoon salt
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons light brown sugar
  • Pinch of granulated sugar
  • 2.25-oz pkg instant yeast,
  • ¼ cup warm water, 100° to 110°
  • 1 ½ cups all-purpose flour, divided
  • 1 ½ cups whole wheat flour
  • Cooking spray

Instructions

  1. Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
  2. Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 ¼ cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  4. Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
  5. Preheat oven to 350º.
  6. Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.

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Recipe barely adapted from Cooking Light

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Sam

Wednesday 27th of September 2023

Have played with this recipe a bit and now make it twice weekly mixed in my breadmaker then formed and baked in a bread pan in the oven. By far our favourite bread!! So simple and tasty. These proportions work well in my higher elevation, dry climate. Into breadmaker pan - 1c steel cut oats, 1.5t salt, 2T each brown sugar and veg oil. Add 2c boiling water and wait 30 minutes. Add 2.5c wholewheat flour and 2t yeast and use ‘dough’ setting. I find I need to add about 2T flour as it mixes to a very soft/moist dough that holds its shape. When cycle completes, the dough will be very moist but I knead slightly with moistened fingers and form/shape/place in greased bread pan. 20 minutes to rise then bake 35 minutes at 350’. Cool on rack.

Susan Ruesch

Monday 31st of January 2022

Perfectly delicious

LindaT

Friday 26th of November 2021

OMG!! this bread is delicious and my new favorite! Read and follow the directions and you will have a loaf of bread that looks as perfect as the one in the pictures. I had steel cut oats to use up, searched for recipes, and found this one. Now I'll have to buy more steel cut oats because I will absolutely make this bread again. LOL! Thank you so much for sharing.

Lee

Thursday 22nd of July 2021

Could I use white whole wheat for most of the AP flour, with some added water and vital wheat gluten? Thanks

Coleen

Thursday 22nd of July 2021

I don't see why you couldn't. Having not tried it myself, I can't guarantee it'll turn out.

Gary

Tuesday 4th of May 2021

I made this bread with one difference. I used a tbsp of honey instead of the sugar. I had no issue with the dough. It came together very well. I did bake it in a "poor man's" dutch oven at 400˚F for 30 minutes covered and an additional 7 minutes uncovered. It was great! Even better toasted!

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