Irish Soda Bread with Oats and Kefir
This simple soda bread uses oats, wheat flour and tangy kefir for a hearty crumb.
This simple soda bread uses oats, wheat flour and tangy kefir for a hearty crumb. Mix the dough quickly and shape it gently; vigorous kneading makes quick breads tough. Score a deep cross on top so heat reaches the center, then bake until the loaf sounds hollow when tapped. Cool before slicing to let the crumb set. Serve with butter, soup or a sharp cheese. Heat oven to 200°C (400°F); whisk flour, oats, baking soda, sugar and salt in a large bowl. Make a well and pour in kefir; stir with a fork until a rough, slightly sticky dough forms. Turn onto a lightly floured surface, fold gently a few times and shape into a round loaf; place on a lined tray.
Recipe card
Irish Soda Bread with Oats and Kefir
Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven
Ingredients
Instructions
Mix
Heat oven to 200°C (400°F); whisk flour, oats, baking soda, sugar and salt in a large bowl.
Dough
Make a well and pour in kefir; stir with a fork until a rough, slightly sticky dough forms.
Shape
Turn onto a lightly floured surface, fold gently a few times and shape into a round loaf; place on a lined tray.
Score
Cut a deep cross about 2 cm into the top and sprinkle with extra oats.
Bake
Bake 40 to 45 minutes until browned and hollow-sounding underneath; cool at least 30 minutes before slicing.
How to tell when it is ready
Bake 40 to 45 minutes until browned and hollow-sounding underneath; cool at least 30 minutes before slicing.
Tips
- Heat oven to 200°C (400°F).
- Make a well and pour in kefir.
- Turn onto a lightly floured surface, fold gently a few times and shape into a round loaf.
- Cut a deep cross about 2 cm into the top and sprinkle with extra oats.
Troubleshooting
- If dough is sticky, flour hands lightly.
- If center is gummy, bake longer and cool fully.
Substitutions
- Use buttermilk instead of kefir.
- Use plain yogurt thinned with milk.
Variations
- Add raisins for a sweeter loaf.
- Scatter oats on the crust.
Serving suggestions
- Serve with butter.
- Pair with soup.
- Add sharp cheddar.
- Toast day-old slices.
Make ahead
Prepare the measured ingredients in advance. Wrap cooled bread and keep at room temperature up to 2 days; freeze slices up to 2 months.
Storage
Wrap cooled bread and keep at room temperature up to 2 days; freeze slices up to 2 months.
Food safety
Bake the center fully; quick bread dough should not be eaten raw.
Frequently asked questions
How do I know irish soda bread with oats and kefir is ready?
Bake 40 to 45 minutes until browned and hollow-sounding underneath; cool at least 30 minutes before slicing.
How should I store irish soda bread with oats and kefir?
Wrap cooled bread and keep at room temperature up to 2 days; freeze slices up to 2 months.
Serve with butter. Wrap cooled bread and keep at room temperature up to 2 days; freeze slices up to 2 months.
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