• Panhandle Milling

Oatmeal Walnut Soda Bread

Updated: May 21

Most Irish Soda Bread recipes are rather doughy heavy breads with a thick crust that is dry and doesn’t keep well. The flavor is usually lacking complexity. When our chef was developing this recipe, she wanted to have a softer crumb with full flavor that would last a few days. The addition of the soaked oats, buttermilk, butter and sugar added flavor without making the bread too sweet. The butter helped produce a soft loaf that wasn’t overly rich. Walnuts lend a rich texture and added complimentary flavor to the bread. In this bread we use our Whole White Wheat All Purpose Blend Flour. It is 55% whole wheat flour and gives this bread the wholesome goodness of whole grain while still retaining the light texture of a white flour.

Oatmeal-Walnut Soda Bread

2 ½ cups rolled oats, divided

2 cups buttermilk

3 cups Panhandle Milling Whole White Wheat All-Purpose Blend Flour, plus more for work surface

½ cup brown sugar

2 tsps. baking soda

2 tsps. Baking powder

1 ½ tsp. salt

¼ cup butter, softened

1 Tbsp. butter, melted

1 cup walnuts, toasted in a pan over medium heat, stirring, until just fragrant, 4 to 5 minutes


  • Wash and sanitize hands, tools and work surfaces.

  • Soak 2 cups rolled oats in buttermilk for 30 minutes. Reserve ½ cup rolled oats for later.

  • Preheat oven to 400°F.

  • Whisk flours, sugar, baking soda, baking powder, and salt in large bowl. With a fork or fingertips, work the softened butter into the flour mixture until it is the texture of coarse crumbs.

  • Add the oat mixture to the flour mixture along with the walnuts. Stir until the dough comes together. Allow moisture to absorb into the dough, about 5 minutes. Place on a flour-coated work surface and knead 12-14 turns just until the dough is bumpy and cohesive (not smooth or it will be tough).

  • Form dough into a 9-inch round boule about 2-inches high. Sprinkle or mist lightly with a little water and coat with the remaining oatmeal. Place on a parchment-lined baking sheet. Cut a cross shape on the top and bake until browned and internal temperature reads 180°F, 45-55 minutes. After baking, coat with the melted butter and allow to cool 30 minutes before slicing. Keep in an airtight container for best results. Serve withing 3-5 days.

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202