Since I don’t own a stand mixer (we’re working on that), I often avoid making bread that requires kneading. Instead, I opt for a no-knead bread, which is quite good, but sometimes you just need a slice of perfectly-formed sandwich bread.
And so I coax Reuben into kneading it for me. After 10+ minutes of working the dough, he’s convinced we should buy a stand mixer. 😉
This buttermilk oatmeal bread loaf is very yummy – a little bit sweet, slightly sour. It’s very versatile – it works with savory or sweet toppings. My favorite is toasted and spread with butter, peanut butter, honey and bananas.
Quick tip: I like to make a double batch and freeze one loaf. If you’re a smaller family, it’s easiest to slice the whole loaf before freezing. That way you can defrost a single slice if needed.
By the way, I love the idea of avocado spread on toast, but I can’t seem to make it work for me. How do you like to fix it?
Buttermilk Oatmeal Bread
- 1/2 cup water
- 1 cup buttermilk or sour milk
- 1 tablespoon instant yeast
- 1/4 cup sugar maple syrup or honey, divided
- 1/4 cup butter melted and cooled
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 2 teaspoons sea salt
1) In a small saucepan, gently heat the water and buttermilk to 110 degrees F (43 degrees C). Place the yeast and 1/4 teaspoon of the sugar in a small bowl; pour half of the heated buttermilk mixture into the bowl and let proof for 5 minutes.
2) In a large bowl, combine the flours, oats, remaining sugar and salt. Add the yeast mixture, remaining buttermilk mixture and butter and mix with a wooden spoon to combine.
3) Turn dough out onto a floured surface and knead until smooth and elastic, about 10-15 minutes. Add flour as necessary. Return to mixing bowl and let rise until doubled, about 1-2 hours, depending on how warm your house is.
4) Form risen dough into loaves, buns or whatever shape you wish. Place in greased pans (if making a loaf use a 9x5-inch pan) and let rise until nearly doubled, about 1-2 more hours.
5) During the last 15 minutes of rising, preheat your oven to 375 degrees F (190 degrees C). Bake risen bread until nicely browned and loaf sounds hollow when rapped on the bottom, about 35-45 minutes. Remove from pan and allow to cool completely on a wire rack before slicing (I never can wait that long).
Adapted from She Runs She Eats