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.
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.
Oatmeal Buttermilk Whole Wheat Bread
This lovely bread is good plain or toasted. The dough is moist and sticky though, so a stand mixer is pretty much a necessity with this bread. Be sure to check the temperature, if you have a thermometer. If you don’t, you’ll want to aim for about 45 minutes, no matter how done it looks earlier. Cover with tin-foil to prevent it from over-browning, if necessary. This recipe will make two loaves.
- 1 1/4 cups large flake (old fashioned) rolled oats
- 1 cup boiling water
- 2 tsp. active dry or instant yeast
- 1/4 cup warm water
- 1 1/2 cups buttermilk
- 1/2 cup canola, vegetable or other neutral-tasting oil
- 1/2 cup brown sugar
- 2 cups whole wheat flour
- 3 cups bread or all-purpose flour
- 1 Tbsp. salt
- In the bowl of your stand mixer, combine the rolled oats with the 1 cup of boiling water. Stir to moisten the oats and let stand about 10 minutes.
- Meanwhile, proof your yeast in 1/4 cup of warm water. Let stand until oats are ready.
- To the soaked oats, add the buttermilk, oil, brown sugar and the proofed yeast mixture. Stir to combine. Add the 2 cups of whole wheat flour and 2 cups of the bread flour (HOLD BACK THE LAST CUP FOR NOW). Knead with the dough hook for 2-3 minutes, then let rest in the bowl for 20 minutes. After the dough has rested, add the 1 Tbsp. salt and knead with your mixer, adding as much of the last cup of flour (or more) as needed to bring the dough together around the hook (it will still be sticky, but will start to wrap itself around the hook and begin to clean the sides a bit.
- Scrape the dough out into a well oiled bowl, turn to coat the dough, and then cover and let rise for about 1 hour, or until doubled (Mine took about 90 minutes)
- Punch down the dough and cut in half. With one half, place on a lightly floured surface and press into a rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into a greased 8×4-inch loaf pan. Repeat with other half of the dough.
- Let rise in a warm place, covered with a towel or greased plastic wrap for an additional 30-60 minutes, or until loaves crest the side of the pan by an inch or so in the centre. Lightly brush with water and sprinkle a few additional oats onto the dough.
- Preheat oven to 375° F. Bake for approx. 45 minutes, or the internal temp reaches 190-200 degrees. *Check bread at 30 minutes and cover top with a piece of tin foil, if necessary, to prevent the top from over-browning.
Prep time: 20 min | Cook time: 45 min | Total time: 3 hours
Number of servings (yield): 2
Adapted from a Clockwork Lemon recipe