Prepare a baking sheet by lining it with parchment paper or a Silpat baking mat.
Combine the flours, the oats, the baking soda, salt, and sugar in a large bowl and whisk together.
Combine the molasses and the buttermilk. Add this mixture to the flour and mix using a large wooden spoon or spatula.
Add a few tablespoons of flour to your work surface and turn out the bread dough.
Knead the dough about 8 times. It will be slightly sticky.
Shape the dough into one or two rounds and transfer them to your prepared baking sheet.
Cut through the dough using a large knife or a pastry cutter, cut a large deep cross over the top of the bread. This step allows steam to escape during the cooking process.
Bake the bread for 20 minutes at 425°F (220°C).
For two small loaves: Check for doneness: The internal temperature of the bread should be about 200°F (93°C). If the loaves need a bit more time reduce the temperature to 350°F (180°C) and continue to bake for another few minutes. Most of the time, my small loaves only need 20 minutes.
For one large loaf: Check for doneness: The internal temperature of the bread should be about 200°F (93°C). If the loaf needs more time reduce the temperature to 350°F (180°C) and bake for an additional 15 to 20 minutes.
Remove the soda bread from the oven and let it cool completely (about 30 minutes) before serving.
RECIPE TIPS
Flour selection. Soda bread is traditionally made with soft wheat flour. Soft wheat flour is low in gluten protein and produces a very tender crumb. I chose to use cake flour and pastry flour in this recipe because they are also low in gluten. All-purpose flour is also fine to use in the recipe. Wholemeal flour adds flavor and texture to this hearty bread. You can adjust the amount to your taste. Just make sure to keep the total amount of flour equal to 2 ¾ cups.