Homemade Irish Oat Bread makes delicious bread with butter, toast and sandwiches. Full of Irish oats (also known as Steel cut oats). Organic quick Irish oats add a nutty flavor and nubby texture. This delicious whole grain bread with steel cut oats is the perfect balance of flavors.
I’m an on and off bread baker. I LOVE the smell, taste and texture of homemade breads. But I’m sometimes a bit lazy about getting it actually made. I always wonder why I buy store bought every time I eat a slice of this honey oat bread. There is REALLY no comparison. Homemade bread is a universe above what’s in your grocery store. Get to baking!
At one time in my life I lived where I actually HAD to make homemade bread all the time. We lived off grid for a couple of years. An old wood cook stove was my oven, heater and made fantastic homemade bread like this! Punishing in the summer months though. Not so much homemade bread happened then.
Cool temperature days encourage heating up the stove for homemade baked goods. Lately, I’ve been having a great time banging pots and pans. Lots of goodies happening here, right now. Fresh Homemade French Bread and this Irish Oat bread are just a few of the yummies we enjoy when the cook is in the kitchen.
BTW, Are you interested in making Sourdough Artisan breads? Take a look at our Beginners sourdough bread recipe. A whole new world of bread making will open for you!
Irish Oat bread is perfect for sandwiches
Lately, Dave’s lunchbox is benefitting from all this bread baking. He’s been eating fantastic homemade sandwiches and desserts for lunch. I made Dave this Ham and cheese sandwich with all the trimmings. YUM!
The Irish oat bread adds so much flavor to this sandwich! And it won’t fall apart in your hands while you’re enjoying every bite. Try this recipe and make our Italian Stuffed Meatloaf sandwich for a great lunchbox addition. I made it with one of our favorite meatloaf recipes. if you haven’t tried Italian Stuffed meatloaf you really must!
This homemade bread loaf slices are large compared to store bought bread size. 1/2 of a sandwich if often more than enough to fill you up. Whole grain breads like this one are filling and full of digestible ingredients. This honey oat bread recipe is one of our favorites.
Making a homemade bread recipe takes time, but it’s not really hard.
- Best thing I’ve learned is FOLLOW the directions.
- USE FRESH, GOOD QUALITY, INGREDIENTS, (especially your flour and yeast)
- Learn how to tell when gluten is properly developed (use the windowpane test)
- Learn how to correctly rise and form loaves
Experience is the best teacher in bread baking. There are plenty of educational resources these days. You tube, blogs like this one, and good books!
I put together a whole grain bread making tutorial in my homemade Whole Wheat Bread recipe If you need help with the bread making process.
My blogger friend Karen at Karen’s Kitchen Stories is a master bread baker. If you feel like really getting into the bread baking craft she has lots of inspiration and bread baking tips.
Whole Grain Porridge Breads:
This multi grain bread recipe uses steel cut oats as the whole grain. The recipe uses an all purpose bread flour. This bread is actually a porridge bread. The whole grain is soaked and added in rather than milled through a grain mill.
Once you get used to making this oat bread you can experiment with soaking and adding in other grains with the irish oats. You can also add nuts and seeds but don’t get too carried away. You want a good balance of texture in your bread or it will get stiff and too dry.
Irish Oat Bread Recipe Notes:
This recipe comes from the book, ‘Baking Bread, Old and new Traditions by Beth Hensperger.
I’ve enjoyed Beth’s book on breads for several decades. She covers, equipment, ingredients, and techniques for making homemade bread. She also has a huge quantity of recipes and stunning photographs to entice you to greatness.
Today’s recipe is an adaptation of one of our favorite bread recipes in her book. The first time I made this bread recipe it turned out great. The whole family loved it. We still enjoy this recipe all these many years later. That’s why I’m sharing it with you. This homemade honey oat bread is a keeper!
Tips on Working with sticky yeast doughs:
This is a nubby dough, but also soft and a bit sticky. I use coconut oil when working with my yeast breads. I smear it on the counter, and my hands when working with the dough. It helps release the sticky dough so it’s MUCH easier to work with.
I like coconut oil better than flour to keep the dough workable because my work surface is a lot cleaner. And the bread dough does not absorb the flour and get too dry by baking time.
I also grease the bowl I rise the dough in with coconut oil. It’s the slipperiest oil with no stickiness of its own to cause trouble (like some other vegetable oils can have). I love coconut oil for bread baking and so much else!
Tips on making this bread recipe:
- You MUST soften the oats before proceeding with this recipe. Hard oats in, Hard oats out! Bread with HARD, crunchy dried raw oats is not nice. When properly softened; instant steel cut oats offer a pleasant, slightly textured, nutty flavor addition to your bread. Everyone knows oats offer high value nutritionally. Adding more protein, flavor and fiber to your bread is always a good thing, I think!
- If you are committed to butter in your baking just substitute unsalted butter one to one for the coconut oil called for in this recipe. Heart Healthy Avocado oil is also a fine oil for this bread.
- A dough scraper setis a REALLY nice help for bread bakers. They don’t cost much and help a great deal handling sticky bread dough in the bowl and on the work table.
- Rise your dough at 70 degrees to 90 degrees. I use my oven bread proofing function.
High Altitude suggestions (with a bread machine)
Our Reader, Karen, made this recipe at 6,000 feet! She messaged me through email. We had a fantastic conversation. She is a stellar cook! Here are her suggestions:
The first time I used AP flour & did the whole thing in my bread machine. Disaster! I didn’t reduce the yeast enough, (altitude adjustment)
I decided to try again. I reduced the yeast (again) and the water. I also drained residual water from the oats. Then, I used bread flour and the machine just for mixing the dough.
These loaves came out well. This has good flavor. I’m keeping the recipe! I might half the recipe next time.”
“These are the changes I (Karen) made for elev 6035ft:
- I reduced the hot water for the oats by about 2Tbsp. After the oats softened I put them into a strainer. I mixed the dry ingredients together. Then, mixed the oil, buttermilk, water(slightly reduced)& honey in a measuring cup & heated this to 115°. The eggs were stirred into liquids one at a time.
- I put about half of the oats into the bread maker pan.stirred the rest into the flour mixture. I poured the liquids over oats in the pan, then spooned in the flour mixture.
- I made a well in the flour and put 3 1/8 tsp. of yeast.(need to make it just 3tsp.) I set the machine to dough cycle (1 1/2 hours)
This makes a lot of dough and it was crowning even on dough cycle.(yikes!)I won’t even mention what it did on the full cycle.😒
- At the end of the cycle I removed the dough, punched it down & put it into 2 loaf pans.
- I covered them and let them rise again 30 minutes. Baked them 375° for 35 minutes (should have baked them slightly longer.)
It tastes good. I am tenacious/stubborn. I had to get this worked out for my own sake. After all the recipes I looked at, YOURS was the one that sounded the best…”
Thank you for sharing Karen. Now others can benefit that live high in the sky too.
Your Printable Recipe:
*Windowpane test is done by taking a golf ball size lump of dough and stretching it between your hands until you can see light through it WITHOUT breaking the dough. This shows you the gluten is properly formed and you are done with kneading. HIGH ALTITUDE RECOMMENDATIONS using a bread machine from a reader are in our post if you need them.
Serving Size: 1 slice
Amount Per Serving:Calories: 198 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 25mg Sodium: 124mg Carbohydrates: 34g Fiber: 2g Sugar: 4g Protein: 7g
*Windowpane test is done by taking a golf ball size lump of dough and stretching it between your hands until you can see light through it WITHOUT breaking the dough. This shows you the gluten is properly formed and you are done with kneading.
HIGH ALTITUDE RECOMMENDATIONS using a bread machine from a reader are in our post if you need them.
This recipe is linked at the hearth and soul Blog Hop