This wonderful hearty bread packs a wallop of flavour and sustenance to a one-dish dinner such as stew or soup.
Storage
Can be tightly wrapped in foil and overwrapped in plastic, then frozen for a couple of weeks. Thaw and reheat before serving.
Rustic Oatmeal Soda Bread
Ingredients
- 2 1/4 cup (610 mL) unbleached, all-purpose flour, plus extra for kneading
- 2 cups (500 mL) 100% whole wheat flour
- 1 cup (250 mL) large flake oatmeal, plus extra for garnish
- 1 Tbsp (15 mL) baking powder
- 1 Tbsp (15 mL) raw sugar
- 2 tsp (10 mL) kosher salt
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) dried thyme
- 2 cups (500 mL) buttermilk
- 1 large organic egg, whisked
Nutrition
Per serving:
- calories149
- protein6g
- fat2g
- saturated fat0g
- trans fat0g
- carbohydrates28g
- sugars3g
- fibre2g
- sodium465mg
Directions
01
Preheat oven to 450 F (230 C). Cut round of parchment paper to loosely line bottom of Dutch oven or deep 10 in (25 cm) cast iron pan with a domed lid.
02
In large bowl, combine all-purpose flour, whole wheat flour, oatmeal, baking powder, sugar, salt, baking soda, and thyme. Whisk to fully blend. Stir in buttermilk and egg with wooden spoon until almost blended. Do not overmix or dough will be rather dense. Dough should be quite loose and shaggy.
03
Transfer to lightly floured surface and lightly knead, adding a little more flour, if required, to form smooth but slightly sticky dough. Shape dough into large round boule and place in Dutch oven or cast iron pan. Slash top in a couple of places and sprinkle with a few extra oatmeal flakes and a light dusting of flour.
04
Cover and bake in preheated oven for 35 to 40 minutes until well risen and lightly browned. Remove lid and bake for 15 minutes longer, or until loaf sounds hollow when tapped and internal temperature reads about 200 F (95 C). Remove to rack to cool.
05
Delicious thinly sliced and served with smoked salmon, cream cheese, and fresh dill. Alternatively, serve with shaved non-medicated sliced beef and horseradish with pickles.
06
Best served the same day it is made (see Storage tip). Excellent toasted.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!