Wheaten bread (also known as brown soda bread), is richer and sweeter than soda bread. Made with whole wheat flour, sugar, and butter. A crusty crust with a soft interior, and a slightly sweet, nutty flavor.
Using a food processor, pulse the oats a few times to break them down into smaller pieces. You want some flour, some bigger pieces, and some smaller pieces.
In a large mixing bowl, whisk together the flours, pulsed oats, baking soda, and salt.
In a large mixing bowl, whisk together the buttermilk, brown sugar, and melted butter.
Pour the buttermilk mixture into the flour mixture and use a wooden spoon or spatula to combine. It should be thicker than muffin batter but not as thick as a traditional bread dough.
Pour the batter into the prepared loaf pan and smooth it out evenly.
Sprinkle the remaining oats.
Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool in the pan and on a wire rack for at least 15 minutes. When the pan is cool enough to handle, turn the bread out onto the wire rack to finish cooling. Or serve warm with butter!
Notes
Can I substitute out the buttermilk? Don’t substitute out the buttermilk! You need the combination of the acidity of the buttermilk to combine with the baking soda to release gas and help the bread rise. If you don’t have buttermilk, you can make your own. Take a 1 cup measuring cup and place 1 Tablespoon of apple cider vinegar in the bottom of the measuring cup. Then fill up the rest of the measuring cup with milk. Allow to sit for 5 minutes, and then use in the recipe. How do I shape this bread? You can either bake this bread in a bread loaf tin like I have here, or you can do a free-from round shape on a piece of parchment paper. If you bake it in a freeform round, make sure you score it with an ‘X’ in the middle. How do I store this bread? Irish brown soda bread will keep on the counter for 2-3 days, if wrapped well in plastic wrap and foil. You can also freeze this bread for up to 3 months. Freeze in slices.