An oldie, but a goodie. I baked some of this a while back but I forgot to post about it, though that doesn’t mean it’s not worth sharing! I made a pretty small loaf the last time, and the slight sweetness made it a great carby-snack. Next time I’ll see how sandwich-appropriate it is.
Oatmeal Buttermilk Bread
Adapted from Annie’s Eats
1 1/2 cup rolled oats
1 cup boiling water
1/4 cup room temperature water
2 Tablespoons + 1 teaspoon honey, divided
2 teaspoons dry active yeast
1 1/2 cups buttermilk, room temp
1/2 cup extra virgin olive oil
2 1/2 cups whole wheat flour
2 1/2 cups all purpose flour
2 teaspoons salt
1. Place 1 1/4 cup rolled oats in medium bowl and mix in the boiling water. Let it sit uncovered for 10 minutes, stirring occasionally.
2. In a cup, combine yeast and the room temperature water. Let the yeast activate while you wait for the oats to finish soaking.
3. After 10 minutes have elapsed, in a larger bowl combine soaked oats, yeasty water, 2 Tablespoons honey, buttermilk, olive oil, 2 cups whole wheat four, and 2 cups all purpose flour. Mix together thoroughly, then add the remaining half cup of each flour.
4. Turn out the dough onto a lightly floured surface, and knead until smooth. If your dough is getting too dry, add a little water — you want it to be satiny smooth.
5. Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to double in size, about an hour or so, in a warm place.
6. Once doubled, turn out onto your lightly floured surface and gently flatten with your hands to release air bubbles. Form into an 8x 6-inch rectangle and form the loaf following the roll down and pinch method used to make the light wheat bread (basically for each roll, starting at the 6 inch side, push down to make sure it seals).
7. Place in your greased loaf pan, and make sure it reaches the edges. Combine remaining teaspoon of honey with 1/2 teaspoon of very hot water, and brush this over the top of the loaf.
8. Sprinkle some oats on top and let rise for about 30 minutes, or until the loaf rises over the top of the pan.
9. Preheat oven to 375 degrees F. Bake your bread for 1 hour. Once baked, transfer to a wire rack and allow to cool before slicing.