My rendition of a traditional, rustic Irish oat scone bread, made with rolled oats, steel-cut oats and oat flour. It has a chewy, rustic texture that is wonderful for breakfasts, snacks, or alongside entrees of all kinds.
Chances are, you’ve come across recipes for overnight oats (for example, my version here on power hungry :)).
But what about overnight oat bread?
It’s real, it’s wonderful, and it’s based on a traditional Irish recipe.
It’s RusticIrish Oat Scone Bread.
My version of this bread is based on a recipe from a book given to me by my husband years ago, called The Irish Baking Book (by Ruth Isabel Ross). I’ve only made the original version of her oat bread a couple of times, having since adapted it (e.g., US measurements, smaller quantity, and more). But my updated version has the same chewy, hearty oat goodness of the original.
Oats, Three Ways
Oats are the only grain in the recipe, and they are used three ways:
This trio of oats produce the signature nubby, dense, chewy texture (which is sooo good with a smear of jam, or alongside a bowl of soup or crisp green salad).
How to Make Rustic Irish Oat Scone Bread
The preparation is easy, but you do need to plan ahead, as the oats need to soak overnight.
Mix all of the oats, along with salt, leavening, a smidge of (brown or coconut) sugar, and buttermilk (nondairy milk + vinegar or regular buttermilk if you prefer/drink dairy), and then spread in a greased or well-sprayed 8-inch baking pan. Loosely cover the pan and let sit overnight.
The next day, it looks like this:
Using a pastry cutter or a butter knife, cut the dough into 8 equal wedges, like so:
Tightly Cover the Pan with Foil
The original version of the bread calls for baking the bread in a cloche (to trap the steam–for a moist, springy bread– and to produce extra-browned edges).
Since a terra cotta cloche is less than standard in most kitchens, I tried several adaptations to create the same texture, including baking the bread in a Dutch oven.
But I figured out an even simpler, less-cumbersome method that renders near-identical results: tightly cover the pan with foil for the first portion of the baking time (also, bake at a higher temperature at the start). Then, remove the foil and reduce the oven temperature for the remainder of time.
This is the golden yield:
That’s it! Rustic Irish oat bread, made with ease.
Vary the Bread as You Like
Variations for this bread are vast.
If you want a more tender bread, it’s as simple as adding some fat (replace several tablespoons–anywhere from 1 to 8– of the milk with melted coconut oil, avocado oil or vegan margarine, or butter or ghee if you eat dairy).
You can also go sweeter (more sugar, or add dried or fresh fruit to the mix…or chocolate chips!) or more savory (rosemary, black pepper, chopped parsley, you name it).
Spread the oat mixture in prepared pan, smoothing the top.
Cover the pan and refrigerate overnight (or for at least 8 hours).
Preheat oven to 425F.
Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges. Tightly cover the pan with foil. Bake, covered for 10 minutes.
Reduce the oven temperature to 375F. Open oven and (being careful of hot steam and hot pan) remove the foil from pan.
Continue baking the bread for 38 to 45 minutes longer until the center is set (springs back when touched) and the edges are a deep golden brown. Cool at least 15 minutes on a cooling rack.
Remove bread from pan and cut into wedges. Serve warm or cool completley.
Storage: Store the cooled scones in an airtight container at room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Oats: Be sure to use certified gluten-free oats if you have a specific gluten intolerance.
Variation: This bread has a rustic, chewy texture. For a more tender bread, replace some of the milk (anywhere from 1 to 8 tablespoons) with an equal amount of the fat of your choice (e.g., avocado oil, vegetable oil, melted vegan margarine, butter or ghee (if you eat dairy).
Absolutely delicious, I just added pepper might try a cheese flavour version in future.
Sunday 24th of January 2021
Hi, can't wait to try this recipe! A few quick questions please.
If I already have oat flour, I only need 1 and 1/4 of rolled oats for?
Can you please clarify the amount of non dairy milk? Is it 1 and 1/3?
May I use dairy milk or will that change the bread?
Would a springform pan work or will it leak?
Apologies for all the questions, but thank you!
Wednesday 13th of January 2021
I was diagnosed with Celiac Disease four months ago. I was looking for gluten free recipes, and discovered your Irish Oat Scone Bread. I love it!! I've made it several times now. My husband, who can eat gluten, likes it with butter for a snack. I put peanut butter or lemon curd on it. I love the taste and the texture. Thank you!
Thursday 14th of January 2021
Oh, I am so happy to hear that this works for you Gloria (& your husband :)) Oh my goodness, why have I not tried it with lemon curd (one of my favorite things). Will have to follow suit! :)
Thursday 8th of October 2020
Would other pan sizes/shapes work? I don't have an 8 inch round, but I do have an 8 inch square and quite a few loaf pans. I don't mind a different shape (even though the wedges look so good!).
Wednesday 16th of September 2020
I don’t have a blender for blending the oats. I do have oat flour though. About how much oat flour does the 1/2 cup of oats yield?
Friday 18th of September 2020
You can use roughly 1/2 cup oat flour, the yield for grinding oats into flour is pretty close to 1:1 .