Prep 2 hrs 5 mins
Cook 40 mins
This bread makes lovely sandwiches. Rise times are included in the prep time.
- 2 teaspoons fast-rising active dry yeast
- 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.
This bread is fantastic! It has a moist and wondeful texture, and it is so flavorful! The loaf did rise up amazingly high during baking, so next time I will make a free-form loaf, but otherwise, a definite repeater. I also think the oatmeal could be increased just a bit- that contributed so much, I would like a little more. Thanks so much for sharing this bread.
I love buttermilk bread. I love oatmeal bread. Naturally, I love this bread! I mixed it up on the dough cycle of the bread maker and baked it in one large loaf on my baking stone. Tastes great. Thanks for sharing!
Really great taste. I have made this bread twice, it has over rose and fallen during cooking both times.... but it tastes so good who cares. I would gladly give 5 stars if I could get it to stay up in a pretty bread loaf.