Prep 2 hrs 30 mins
Cook 45 mins
Moist, chewy bread for sandwiches or for simple snacking
- 7 cups all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons salt
- 1 tablespoon fast rising yeast
- 2 cups buttermilk
- 1 egg
- 1⁄4 cup unsalted butter, melted
- 2 cups cooked oatmeal
- 3 tablespoons maple syrup
- In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
- Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
- Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
I am making this bread for the 3rd time this morning. I love that is uses cooked oatmeal. I add a couple of tablespoons of millet to the mix when cooking the oatmeal. Adds a bit of crunch. Also 1/2 white and 1/2 whole wheat. This is a great bread, with a nice dense crumb that holds up well. I make it in the artisan bread method. I mix it up and instead of kneading, I let it sit for a day or two in the fridge to "sour". I use 1/2 the recipe at a time and it fills my pullman loaf pan perfectly. I also like to bake half the loaf and have small size rounds. I slice and toast them crispy for crackers. Spread with hummus or avocado or bean dip or....just dipped in oil and herbs. VEry nice. Also a great bread for grilled cheese sandwiches.
This is good bread, but with the amounts of ingredients given, it is essentially a batter bread. There is nothing wrong with batter breads, but the word "knead" should not appear in the directions. As other reviewers have found, the dough is much too sticky to do anything like kneading. As one other reviewer found, I, also, have had trouble judging when a batter bread is cooked through. So, I added enough flour (close to 2 cups) to get a still sticky, but kneadable dough. I used 1 tablespoon regular, not kosher, salt, and am now regretting that I didn't increase it by about 1/2 teaspoon. Other than that, the bread is very good. Thank you for sharing this recipe with us.
Very delicious, very nice texture. It's very soft, but plenty sturdy for sandwiches or whatever. The texture is nice and bready, not cakey, and the buttermilk adds a nice tang, almost like sourdough. I'm going to make this all the time, and also try to spread the word, because this bread deserves more than 4 ratings!