Irish Oatmeal Soda Bread

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat creates the perfect crust while keeping the inside tender.
2. In a large mixing bowl, whisk together the flour, oats, baking soda, and salt until evenly distributed. The oats will add texture throughout, so make sure they're well mixed with the flour.
3. Stir the buttermilk, melted butter, and honey together in a measuring cup until the honey dissolves. The mixture should look smooth and cohesive.
4. Pour the buttermilk mixture into the flour mixture and stir with a wooden spoon just until a shaggy, slightly sticky dough forms. Don't overwork it — some flour streaks are fine and actually preferred.
5. Dump the dough onto a lightly floured surface and gently knead 3-4 times, just until it comes together in a cohesive mass. The dough should feel soft but manageable.
6. Pat and shape the dough into a rustic 8-inch round loaf, about 2 inches thick. Transfer it to your prepared baking sheet — it doesn't need to be perfect.
7. Using a sharp knife, score a deep X across the entire top of the loaf, cutting about 1/2 inch deep. This classic mark helps the bread expand evenly as it bakes.
8. Bake until the loaf is golden brown all over and sounds hollow when you tap the bottom — this takes about 45 minutes. The crust should feel firm to the touch.

   ⏱ 45 min
9. Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This resting time lets the crumb set properly and prevents gummy slices.

   ⏱ 30 min