13 Oct GF Irish Oaten or Rustic Irish Scone Bread

GF Irish Oat bread warm from the oven makes for a delicious breakfast during the fall and winter months. Prep the recipe in the evening so the grains have a chance to absorb the liquid and then it cooks up quickly in the morning.

This recipe is inspired from the Irish Oaten Bread or Rustic Irish Scone Bread which is traditionally cooked in a bread cloch to allow for steaming which creates a chewy crust and moist center. I found that the LeCreuset cast iron rice cooker is a great substitute for the bread cloch, and I’m happy to find another use for this pan! If you don’t have a bread cloch or LeCreuset cast iron rice cooker, you may also use a Dutch oven or a cast iron skillet with a lid.

The traditional recipe is simply oats and buttermilk. I have added millet flour and substituted kefir for the buttermilk. From an Ayurveda perspective, millet is dry, light, sweet and heating which balances out the heaviness of the oats.

Additionally, I added cinnamon, cardamom, allspice and anise which made the kitchen smell divine while adding some depth of flavor to the end product.

Another variation, if you want to serve this for afternoon tea, try adding some cacao nibs and drizzle raspberry glaze on the top (see feature photo).

Allow 8 hours or overnight for preparation
Makes a six-inch bread
Grease sides and bottom of the LeCreuset Cast Iron Rice Cooker, or Dutch Oven, or 8 inch cast iron skillet with lid

65 g rolled oats
25 g steel cut oats
50 g millet flour
35 g oat flour (can grind rolled oats to make yourself)

Spices (optional)
¾ teaspoon cinnamon powder
¼ teaspoon cardamom powder
¼ teaspoon allspice powder
⅛ teaspoon clove powder
⅛ teaspoon anise powder

2 teaspoons (8 g) coconut palm sugar
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon fine sea salt
1 cup Kefir or Buttermilk (Whole plain yogurt diluted with water)

1. In a medium bowl, stir together the oats, steel-cut oats, millet flour, oat flour, spices (if using), sugar, baking powder, baking soda, and salt. Add the kefir, stirring until well blended.
2. Cover the bowl and refrigerate overnight (or for at least 8 hours) to hydrate the grains.
3. Transfer dough to prepared LeCreuset rice cooker. Smooth the top. Allow batter to come to room temperature as you preheat the oven.
4. Preheat oven to 425F (210C).
5. Cover with steamer and cast iron lid. Bake for 10 minutes.
6. Reduce oven temperature to 375F.
7. Remove the steamer and cast iron lid.  Continue baking for 25 – 30 minutes longer. It is done when the center springs back when touched and the edges are a golden.
9. Cool 15 minutes on a cooling rack. Remove from pan and cut into wedges. Serve with butter and/or jam, marmalade, or honey.