This dense, chewy loaf is a type of Irish soda bread, but it tastes more like the moist, crumbly rye breads of Germany thanks to the hearty portion of oats swirled through the batter. This rustic, peasant bread has an oaty flavor and a dense crumb. If you’re a bread-making beginner, this is a great recipe to start with, since it relies on baking soda instead of yeast to get its rise. There isn’t any proofing time, so all you need to do is mix everything together and pop it in the oven. Serve this Irish Porridge Bread with some Sweet Potato Butter and enjoy!
Here’s why you are going to love this recipe
It’s ridiculously simple! We’re talking prep in under 10 minutes simple. It’s all mixed in a bowl. No mixmaster, no dough hook, no letting it rise, no turning onto a floured surface to kneed. My kind of bread recipe. And best of all you will find most of the ingredients already in your pantry.
How to make Irish Porridge Bread
Ingredients
- 2 cups unsweetened, unflavored plant-based milk
- 2 tablespoons apple cider vinegar
- 3 cups thick-cut (rolled) oats or quick oats
- 2 tablespoons pure maple syrup
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Directions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper. In a 1-quart measuring cup stir together milk and vinegar.
- In a large bowl stir together oats, maple syrup, baking soda, and salt. Stir in milk mixture. Pour batter into the prepared loaf pan.
- Bake 1 hour or until deep golden brown. Cool in pan on a wire rack 10 minutes. Remove loaf from pan and cool completely on wire rack.
Tip
Make sure to let the loaf cool completely before cutting. If you take the bread out of the tin 10 mins before it is due to be finished and put back into the oven, just sitting on the oven shelf, you will get a loaf that is firmer and easier to cut.
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