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Brown Oatmeal Bread
Brown Oatmeal Bread is a modern English recipe (originating in Cornwall) for a classic soda bread made with lard and incorporating coarse oatmeal in the dough. The full recipe is presented here and I hope you enjoy this classic English version of: Brown Oatmeal Bread.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
2 loaves
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
This is a classic soda-bread. Versions of this are found throughout Britain and tough the ingredients might make one immediately think of Scotland, the recipe is just as common in Cornwall or Wales as in Scotland. Note that soured milk is milk that has been soured with lemon juice or vinegar (1/2 tsp vinegar per 500ml milk) and then set aside to thicken for 15 minutes before use.
Ingredients:
500g (1 lb) wholemeal bread flour
60g (2 oz) lard
4 tbsp coarse oatmeal
1 tsp salt
1 tsp bicarbonate of soda
soured milk
Method:
If you do not have any soured milk, simply mix 2 tbsp lemon juice or vinegar with 150ml whole milk. Set it aside to curdle then whisk until smooth.
Thoroughly combine the flour, salt and bicarbonate of soda in a bowl. Dice the lard, add to the flour mix and rub in with your fingertips until the mixture resembles fine crumbs.
Stir in the oatmeal, then form a well in the centre and add about 200ml (4/5 cup) sour milk. Mix well then continue adding soured milk, a little at a time, until the ingredients come together as a dry, spongy, dough. Make certain that the dough is not sticky, or the bread will become heavy.
Turn the resultant dough onto a floured work surface and divide in half. Working quickly, pat the two components into flat cakes. Transfer the breads onto a floured baking tray, spacing them some distance apart.
Score each loaf in quarters with a sharp knife then immediately transfer to an oven pre-heated to 210ºC and bake for about 30 minutes, or until the loaves are nicely browned, well risen and sound hollow when tapped on the base.
This type of bread is best served warm and as it does not keep well it's best served on the day it's made.
