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Easy Irish Oatmeal Potato Bread Recipe

What could be more Irish than oats and potatoes? This delicious bread combines both in an easy-to-make bread that is suitable for anytime. The bread has a nutty texture due to the steel cut oats (also called pinhead oatmeal) and the whole wheat flour, although all white flour can be used in a pinch. If there’s an automatic bread machine available (they’re sold at thrift stores for about $5.00 if one isn’t), hands-on time is only about 10 minutes to get the ingredients into the machine, which does all of the work and buzzes when the dough is ready. Leftover mashed potatoes can be used, but if they aren’t available, instant potatoes (AKA “fake” potatoes in the Hancock household) work well. None of the official Hancock tasters would consider eating fake potatoes, but they are indistinguishable when used in bread.
This bread is heavenly just out of the oven, and makes great toast. It also stays moist for several days, although it’s doubtful that it will last that long. Since it makes two loaves, one can be frozen for another time if it looks like it won’t be eaten. It can also be fried in bacon fat (a heart attack on a plate) as a traditional accompaniment to an Irish farmhouse breakfast of bacon rashers, Irish bangers, black pudding, white pudding, eggs, tomatoes, and mushrooms.

Makes 2 standard loaves

1 3/4 cups water
2/3 cup steel cut oats
1/2 cup dry milk
2 cups whole wheat flour
2 cups white flour
2/3 cup rolled oats
1/4 cup brown sugar
1/4 cup butter
3/4 cup potato flakes, mixed with 1/2 cup water or 1 cup leftover mashed potatoes
2 teaspoons salt
1 tablespoon yeast
  1. Place the ingredients in the order given in the pan of an automatic bread machine.

  2. Start the machine and let it run five minutes; scrape down the sides with a rubber scraper, and check to make sure the ingredients are forming a ball. If the dough is too stiff, add a little more water; if the dough is too soft and sticky, add a little more flour.

  3. When the cycle has finished, turn the dough onto a lightly floured surface and cut into two pieces.

  4. Roll or pat each piece into a rectangle about 10 x 6 inches.

  5. Roll up tightly, pinching the edge, then bring up the sides and pinch to form a loaf.

  6. Place the loaves seam side down into two loaf pans that have been sprayed with non-stick spray.

  7. Let the loaves rise until doubled in bulk.

  8. While rising, preheat the oven to 350°.

  9. When the loaves are ready, bake in the preheated oven for 40-45 minutes, or until they sound hollow when tapped.

  10. Remove from the oven and invert onto a cooling rack to cool.

  11. Store in tightly sealed bags for several days or freeze for longer storage.

Amount Per Slice
Calories 135 Calories from Fat 23
Percent Total Calories From: Fat 17% Protein 13% Carb. 70%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 232 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g

Vitamin A 3% Vitamin C 5% Calcium 0% Iron 4%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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