Oatmeal Buttermilk Sandwich Bread

Submitted by Erika #3

"Moist, chewy bread for sandwiches or for simple snacking"

 

• Ready In: 3hrs 15mins
• Ingredients: 9
• Yields: 2 loaves
• Serves: 24

ingredients

• 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

directions

1. 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.
2. 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.
3. 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.

Reviews

[godbreathed01]

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.

 

[mianbao]

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.

 

['tis herself]

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!

 

[dukeswalker]

I was looking for a way to use up leftover oatmeal from breakfast AND....This was delish!!! And super easy! I followed the recipe exactly - and interestingly, unlike another reviewer - mine cooked up in about 30 minutes - any longer and it would have been over done and hard on the outside. This had a very nice crumb to it - sliced easily (you could slice it thin if you needed to) - didn't fall apart when you smeared anything on it and my family of 5 loved it! Next time I'll sub 1/2 whole wheat flour - and use honey instead of maple syrup...EDIT on 8/19/09: I have made this many, many times - each time it is DEVOURED. I wanted to add that this dough is really, really soft. Not kneadable at all - I end up glopping it into the pan and smoothing the top. which actually makes this the easiest bread to make if you have a good stand mixer/dough hook. :)

 

[Georgiapea]

Great bread. I did alter it a bit (halved the recipe, used half whole wheat and half white flour, used honey instead of maple syrup, used shortening instead of butter, used a whole egg instead of a half and cut down a little on the shortening to even out the fat content).Ok, I changed it a lot. I also used instant yeast which really cuts down on the time - after kneading it I let it rest for about 10 minutes, flatten it out into a roughly 6x12x1 rectangle, roll it up, and let it rise in a greased loaf pan for about 1.5 hours and put it in the oven. I got it out when the internal temp. hit 205-210. The bread is beautiful and absolutely delicious.