Description
This Irish Oat Bread with Dates and Hazelnuts is a hearty, wholesome loaf combining the rustic flavors of Irish oats, sweet dates, and crunchy hazelnuts. Perfectly moist and subtly sweetened with honey, this bread is ideal for breakfast or as a comforting snack, especially when served warm with whipped Kerrygold butter.
Ingredients
Oat Soak
- 1 cup Irish oat meal (or use steel-cut oats)
- 1¼ cup boiling water
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup milk
- 1 egg
- ⅓ cup butter (melted)
- 3 tablespoons honey
Add-ins
- 2 cups chopped dates
- ½ cup hazelnuts (roughly chopped)
Whipped Butter
- ½ cup Kerrygold butter (room temperature)
- 1 tablespoon whole milk
Instructions
- Soak the oats: Place the oats in a large bowl and pour the boiling water over them. Let the mixture stand at room temperature for at least 1 hour and up to 4 hours to soften the oats fully.
- Prepare the dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Stir together to evenly distribute the leavening and seasoning.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg and milk until smooth and well blended.
- Preheat the oven and prepare the pan: Set your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan to prevent sticking.
- Combine oats with butter and honey: Stir the melted butter and honey thoroughly into the soaked oats until well combined, creating a rich base for the bread mixture.
- Alternate mixing wet and dry ingredients: Add half of the egg and milk mixture to the oats and stir to combine. Then add half of the dry ingredients and mix well. Repeat by adding the remaining wet and dry ingredients alternately, stirring after each addition until just combined to avoid overmixing.
- Add the fruit and nuts: Gently fold the chopped dates and hazelnuts into the batter, distributing them evenly without crushing.
- Bake the oat loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 1 hour and 10 minutes, until the bread is golden brown and a skewer inserted comes out clean.
- Cool the bread: Remove the loaf from the oven and transfer it onto a wire rack. Allow it to cool at room temperature for at least 30 minutes before slicing.
- Make the whipped butter: In a mixing bowl, beat the Kerrygold butter with 1 tablespoon of whole milk using an electric mixer until the mixture is light and fluffy. Chill in the refrigerator until ready to serve.
- Serve: Slice the cooled oat bread and serve with a generous spread of the whipped butter on top. Enjoy the comforting flavors and textures!
Notes
- Soaking the oats for several hours is key to achieving a moist, tender crumb.
- Use steel-cut oats if Irish oat meal is unavailable for a similar texture.
- Ensure the melted butter is not hot when added to avoid cooking the eggs prematurely.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- The whipped butter can be flavored with honey or cinnamon for added sweetness.
- Prep Time: 10 minutes active time plus 1 to 4 hours soaking
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
