Oat Farls

Oat Farls are a rustic Irish flatbread that combines the nutty depth of rolled oats with the tangy richness of buttermilk. This recipe relies on a simple overnight soak to soften the oats, resulting in a tender, moist crumb that holds up beautifully when sliced. The dough comes together quickly with just flour, baking soda, and salt, creating a versatile bread that is perfect for breakfast with jam or as a side for soups and stews. With a crisp exterior and a soft, chewy interior, these farls are a comforting addition to any table. They are naturally vegetarian and offer a wholesome alternative to standard white bread, making them an excellent choice for a hearty, home-style meal.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 8

Calories: 1066.8

Dietary: Vegetarian

Description

Oat Farls are a rustic Irish flatbread that combines the nutty depth of rolled oats with the tangy richness of buttermilk. This recipe relies on a simple overnight soak to soften the oats, resulting in a tender, moist crumb that holds up beautifully when sliced. The dough comes together quickly with just flour, baking soda, and salt, creating a versatile bread that is perfect for breakfast with jam or as a side for soups and stews. With a crisp exterior and a soft, chewy interior, these farls are a comforting addition to any table. They are naturally vegetarian and offer a wholesome alternative to standard white bread, making them an excellent choice for a hearty, home-style meal.

Ingredients

2 cup Rolled oats; (not instant)
2 1/4 cup Buttermilk
2 1/2 cup Unbleached flour
1 teaspoon Salt
1 teaspoon Baking soda

Directions

1
Combine the rolled oats and 1 1/4 cups of the buttermilk in a large bowl. Cover and let stand overnight at room temperature to soften the oats.
2
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
3
In a separate bowl, sift together the unbleached flour, salt, and baking soda.
4
Gradually beat the flour mixture into the oat-buttermilk mixture. Add the remaining buttermilk as needed to form a soft, cohesive dough. You may not need all of the buttermilk.
5
Turn the dough out onto a lightly floured surface. Flatten with your hands or a floured rolling pin into a circle about 1 inch thick and 9 to 10 inches in diameter.
6
Using a sharp knife, cut the dough into quarters or eighths, as desired.
7
Place the farls on the prepared baking sheet. Bake for 40 minutes, or until golden brown and firm to the touch.
8
Serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1066.8kcal

% Daily Value *
Total Fat 11.0g17%
Saturated Fat 2.5g13%
Cholesterol 2.7mg1%
Sodium 4961.4mg207%
Total Carbohydrate 202.0g68%
Dietary Fiber 16.8g68%
Sugars 9.2g
Protein 40.1g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled farls in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a toaster or oven before serving.

Serving Suggestion: These farls are high in fiber and low in fat. They are delicious served with butter, jam, marmalade, or alongside hearty soups and stews.

Ingredient Note: Ensure you use rolled oats (old-fashioned), not instant oats, for the proper texture. If you do not have buttermilk, you can substitute milk with 1 tablespoon of lemon juice or vinegar per cup of milk, letting it sit for 5 minutes.

Keywords: irish bread, oat farls, buttermilk bread, flatbread, rolled oats, hearty bread, vegetarian, homemade bread, breakfast bread, rustic bread, traditional recipe, easy baking

Read it online: https://www.chefs-mate.com/recipe/oat-farls/