The only changes I will make to this bread in the future are to try adding more oatmeal- I use plain rolled oats- not quick cooking, and they puff up into these incredible chewy nuggets in the bread. Mmmm. I'm going to use more oats next time, as well as make this a free form loaf on a baking sheet. It was huge. If you have 8x4 loaf pans, you could easily get two loaves out of the recipe. I have 9x5 pans, so I don't think I could get two whole loaves. Still, it was a lot of bread. Some reviewers on Recipezaar had problems with their bread falling over in the oven, so free form it will be. Maybe even today. Here's the recipe. Sorry there's no photo today- we ate it much too quickly for a picture.
Buttermilk Oatmeal Bread Recipe #101533
This bread makes lovely sandwiches. Rise times are included in the prep time.
by Hey Jude
1 1/4 cups lukewarm water
3 1/2 cups bread flour
1/4 cup rolled oats
2 tablespoons sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk
- Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
- Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
- Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
- Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
- Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
- Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
- Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.