Whole Wheat Oatmeal Buttermilk Bread

READY IN: 2hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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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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