Buttermilk Oatmeal Bread

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 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