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Oatmeal Bilberry Bread
Oatmeal Bilberry Bread is a traditional Northern Irish recipe for a classic tea bread of a flour and oat buttermilk dough containing wild bilberriess and nuts in the mix which is typically served for tea. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Oatmeal Bilberry Bread.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
12
Rating: 
Tags : Wild FoodVegetarian RecipesBread RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
I've seen this on an American site as an oatmeal-cornmeal blueberry bread. As neither cornmeal nor blueberries are really Irish (both come from the Americas), I had to search high and low to see if there might be a real Irish antecedent and speaking to a friend from Northern Ireland she gave me this family recipe.
Ingredients:
180g unbleached white flour
40g ground oats
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tbsp sunflower oil
2 eggs
150ml buttermilk
150g sugar
finely-grated zest of 1 lemon
100g
bilberries (or substitute blueberries), picked over and washed
3 tbsp hazelnuts or walnuts, toasted and chopped (optional)
4 tbsp rolled oats
Method:
Sift together the flour, ground oats, baking soda, baking powder and salt into a large bowl.
In a second bowl, beat together the oil, eggs, buttermilk, sugar and lemon zest until the sugar has dissolved.
Combine the bilberries, nuts and rolled oats in a third bowl. Scatter 3 tbsp of the flour mix over them and stir to coat.
Quickly add the liquid ingredients to the flour mix and stir until just moistened. Now gently stir in the bilberry mixture then divide the batter between 2 medium-sized loaf tins that have been greased and dusted with flour.
Transfer to an oven pre-heated to 180°C and bake for between 35 and 50 minutes, or until nicely browned and well risen. They are done when a skewer inserted into the centre emerges cleanly. Check the breads about 2/3 of the way through the cooking time. If they are browning too quickly cover very loosely with a sheet of kitchen foil.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving. This is a great tea-time bread, served spread with plenty of butter.
