Prep 2 hrs
Cook 30 mins
Since Canadian flour has more gluten, I use whole wheat bread flour and all purpose white flour, if you reside in the U.S. then use bread flour for the white.
- 1 cup buttermilk
- 1 1⁄2 teaspoons salt
- 3 tablespoons sugar
- 3 tablespoons butter
- 2 cups whole wheat bread flour
- 2 cups white flour (all purpose for Canada and white bread flour if you are in the US)
- 3 tablespoons rolled oats
- 3⁄4 cup warm water
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- 1⁄2 teaspoon baking soda
- Fit a kneader blade on a heavy-duty stand mixer.
- Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
- In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
- In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
- After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
- Knead for 10 minutes.
- Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
- Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
- Generously grease a large bowl with oil.
- Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
- Remove and punch down dough.
- Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
- Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
- Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
- Bake for about 30 minutes in a 375°F oven.
I have been looking for a long time for a good sandwich bread and this is it. It has the perfect texture and while it rose ridiculously high, it was not so soft that it was difficult to slice. For my personal taste, however, I would prefer a bit more of the oatmeal flavour and perhaps a bit more sweetness. This bread took about 45 min on the first rise and after 30 min on the 2nd rise, the bread was way over the top of the loaf pan (and I used a pan that was slightly bigger than was stated in the recipe). Because of its size, I baked it for 50 minutes and it was cooked through. Thanks for the recipe!
This bread turned out really well. It holds together nicely for sandwiches or toast. The texture is lovely, not too crumbly and not too stiff. The flavor is rich and hearty but not overpowering. I will definitely add this to my rotation of homemade breads. This was a big hit with my family. Thanks for posting another fantastic recipe!
This made really nice bread. I did make a couple of small changes...I used Robin Hood Multigrain bread flour for all of the flour, and I also proofed the yeast in additional buttermilk rather than water....I needed to use up some buttermilk and this seemed a good way. I proofed the dough in my oven (it has a proofing setting) and the first rise took 1 hour, the second 30 minutes. It rose nice and high and made a really big loaf. Next time I might bake it for slightly longer as it seemed still slightly doughy inside. My family gobbled it down anyway. Nice recipe...thanks!