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Buttermilk Oatmeal Bread

This Buttermilk Oatmeal Bread is soft, a little bit sweet, and a little bit sour. Perfect for toasting!
Buttermilk Oatmeal Bread | Buttered Side Up
Buttermilk Oatmeal Bread | Buttered Side Up
Buttermilk Oatmeal Bread | Buttered Side Up
Buttermilk Oatmeal Bread | Buttered Side Up

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

Course Side Dish
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 1 loaf
Author Erica Lea


  • 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. 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. 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. 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. 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. 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).

Recipe Notes

Adapted from She Runs She Eats

Recipe Rating


Friday 1st of October 2021

In part two I am confused about the remaining buttermilk mixture. Didn't I pour all the buttermilk mixture on the yeast?

Erica Kastner

Monday 4th of October 2021

Oops! You're supposed to add half of the buttermilk mixture to the yeast, not the whole thing. I'll update the recipe to reflect that!


Monday 21st of July 2014

About how long does this loaf take to bake? For the 9x5 loaf pan, what should i set the timer for before i start checking it?

Erica Kastner

Wednesday 10th of January 2018

I would set the timer to 35 minutes, and then check. You want the loaf to be deep golden and sound hollow what rapped on the bottom. :)


Tuesday 19th of November 2013

Avocado, tomatoes and balsamico vinegar, salted and peppered, work really well on bread :-) Really like your blog, by the way.


Monday 7th of October 2013

Just baked a loaf of this last night and... WOW! Some of the best bread I have ever made! Thanks so much for this recipe (my first time on your blog!), I am so glad that I tried it. Got up early this morning and had some toast. I predict the loaf will be gone by the time I get home from work today...


Friday 27th of September 2013

I LOVE avocado, but not on bread - I want it with my corn tortillas! As for fresh bread, I will take raspberry, strawberry or apricot jam any day! Marmalade is good too!