Oatmeal Buttermilk Whole Wheat Bread

Oatmeal Buttermilk Bread

It’s been a while since I posted a bread, so here’s one of my recent favourites. This Oatmeal Buttermilk Bread is great plain or toasted, is a great way to use up left-over buttermilk and contains just the right amount of whole wheat.

This is an easy bread to make, with only one “gotcha” to watch out for. After 30 minutes of baking, the loaves looked done, but when I tested with a thermometer, they were far from it. My loaves needed 45 minutes in the oven to reach 195° internal temperature. I think the moisture from the oats has something to do with it. So be warned. I used a piece of foil over the top after the 30 minutes of baking, to prevent the tops of the loaves from getting too browned.

Oatmeal Buttermilk Bread

This recipe will make 2 loaves. Like all bread, this bread freezes well. The dough is moist and a sticky though, so a stand mixer is pretty much required for this one. Resist the urge to add too much flour – just enough to bring the dough together. It will all be good in the end.

Adapted from a Clockwork Lemon recipe

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  1. I just made this, and my husband said it is the best bread he’s ever eaten. He doesn’t give out A ratings like this often at all. I agree with him. Thank you for this recipe!

  2. I’m looking for a Cranberry Walnut white sandwich bread recipe for turkey leftovers. Can you suggest one?

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