© 2014 Mel oatmeal bread

Oatmeal Buttermilk Bread

oatmeal bread

This bread (!!!) Easy enough to make in an afternoon when a fresh bread craving hits. As much as I wanted to try an oatmeal sourdough, I wanted something that I could start and finish in the afternoon. This Whole Wheat Buttermilk Oatmeal Bread was perfect. Soft and doughy, slightly sweet from the honey and butter, with a nice crust.

Whole Wheat Oatmeal Buttermilk Bread

Time: approximately 3 hours

Makes 1 loaf

  • 290 g (1 1/2 cups) All Purpose Flour
  • 130 g (1 1/2 cups)Whole Wheat Bread Flour
  • 54 g (1/2 cup) old fashioned rolled oats
  • 8 g (2 1/4 tsp)  instant yeast
  • 8 g (1 1/2 tsp) fine sea salt
  • 75 g (3 Tbsp)  honey
  • 30 g (2 Tbsp) melted butter
  • 189 mL (3/4 cup) water (approx 105 F)
  • 125 mL (1/2 cup) buttermilk (warmed to approx 105 F)

1. In the bowl of a stand mixer, combine both flours, the oats, salt and yeast. Lightly mix just to combine everything together.

2. Warm buttermilk to approximately 105 C. you want in to feel like bath temperature. Combine the warm water, warm buttermilk, honey and water. Add these to the dry mixture.

3. Mix using the dough hook, on low at first until liquid is absorbed, then increase speed to medium low and knead until the dough is nice and smooth and elastic. You may need to add more flour (approximately 1/4 cup or so) to get the dough to pick up off of the bottom of the bowl. Knead for approximately 7 minutes.

4. Once the dough is nice and smooth and stretchy, scrape it out of the bowl onto a clean surface and knead a few times to make a tight ball. Place in a clean, oiled bowl, cover with plastic and let rise in a warm place for 60-90 minutes or until doubled in size.

5. While the dough is rising, prepare a baking sheet with parchment paper dusted with cornmeal. This is so that your loaf doesn’t stick and I think the cornmeal gives a nice extra crunch to the crust. Once the dough has doubled in size and finished rising, scrape the dough back onto a clean countertop, flatten it to expel all of the air, then knead a few times to form a nice, round ball of dough or boule. Carefully place it on your prepared sheet pan, cover loosely with plastic wrap and let proof (let rise again) for 30-45 minutes. Meanwhile preheat the oven to 375 F. Your loaf is ready to go into the oven when it looks puffy and has almost doubled in size.

6. Carefully remove the plastic wrap from the loaf. To make slashes on the top of your loaf, using the tip of a very sharp knife, make 3 or 4 slashes diagonally across your loaf. You want them to be about a 1/2 inch deep. This is to allow the steam to escape from the inside for the loaf nice and evenly. If the steam doesn’t have a place to escape, it creates bulges in your loaf and you’ll end up with an irregularly (but delicious!!) shaped loaf.

7. Ready to bake! Bake at 375 F for approximately 45 minutes until nice and golden in color (your kitchen will smell AH-maaaaazzzzing), the loaf sounds hollow when you tap the bottom and the internal temperature is 200F.

8. Transfer to a cooling rack and let cool (or do what I do and eat it right away when its hot so that the butter melts… mmmmmmmmmm…)

Enjoy!

 

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