Skip to content
Oaty soda bread recipe

Oaty soda bread recipe

18 ratings

This easy bread recipe is made with blitzed oats and sprinkled with whole oats for extra texture. Dunk into soup or enjoy with a strong Cheddar. See method

  • Makes 1 loaf (approx. 12 slices)
  • 15 mins to prepare and 45 mins to cook
  • 157 calories / serving
  • Vegetarian


  • 150g porridge oats
  • 200g plain wholemeal flour
  • 100g plain flour
  • 25g unsalted butter, cubed
  • 1 tsp bicarbonate of soda
  • ¾ tsp salt
  • 284ml carton buttermilk

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    1g 7%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 25.4g Protein 5.2g Fibre 3.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Blitz 100g of the oats in a food processor until fine.
  2. Tip the blitzed oats and both types of flour into a large bowl and rub in the butter with your fingertips. Stir through the bicarbonate of soda, 40g of the remaining oats and the salt.

  3. Make a well in the centre of the dry mixture and pour in the buttermilk and 75ml water. Using a wooden spoon, quickly and lightly bring together into a rough, slightly sticky dough then use your hands to form the mixture into a ball and transfer to a lightly floured baking sheet. Flatten the dough slightly and make a cross with the floured handle of a wooden spoon, pressing down about halfway into the dough. Sprinkle the remaining oats over.

  4. Bake for 40-45 mins, until the bread is golden and sounds hollow when the base is tapped. If after about 30 mins the bread looks dark, cover loosely with foil.

  5. Allow the bread to cool on a wire rack before slicing.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Bread recipes

Be the first to comment

Before you comment please read our community guidelines.