Whole Wheat Oatmeal Buttermilk Bread

Whole Wheat Oatmeal Buttermilk Bread created by Jen in Victoria

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.

Ready In:
2hrs 30mins
Yields:
Units:

ingredients

directions

  • 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.
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"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."
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  1. sl.arden
    This is now one of my go-to recipes when we aren't making baguettes! Such soft bread for a sandwich. I use half the dough one day, refrigerate half to cook a 4 to 5 days later.
    Reply
  2. mekamul
    A whole tablespoon of yeast sounds like a LOT for a single loaf of bread. Is that why it makes such a huge loaf? Thinking of cutting down on the amount....thoughts anyone?
    Replies 1
  3. Jen in Victoria
    Whole Wheat Oatmeal Buttermilk Bread Created by Jen in Victoria
    Reply
  4. Jen in Victoria
    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!
    Reply
  5. yellow_apple30
    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!
    Reply
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