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Apr

23

Oatmeal-Buttermilk Bread

April 23, 2007 |

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The dog wags his tail, not for you, but for your bread.
- Portuguese Proverb

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A fabulous everyday bread.

A note about oatmeal: Most oatmeal is not 100% whole-grain. Look for brands that explicitly state “100% whole grain” like this one.

Steel-cut oats (coarse-cut oats, pinhead oats, Scotch oats, or Irish oats) are always 100% whole-grain and take longer to cook. If using steel-cut oats in this recipe, boil the water before adding it to the oats, and let the mixture come to room temperature before proceeding.

RECIPE

Oatmeal-Buttermilk Bread
(Makes a 2 pound loaf)

Ingredients
1 cup whole grain regular oats
1 cup whole wheat flour
2 cups bread flour (or unbleached all-purpose flour)
2/3 cup buttermilk or plain yogurt
**milk plus 2 tsps. lime/lemon juice may work as well
2/3 cup water
2 tbsps butter/oil (we used transfat free margarine)
2 tbsps maple syrup (or honey)
2 tsps active dry yeast
1.5 tsps salt
2 tsps oats for topping (optional)
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Method
1. Warm 1/3 cup of the water. When it is lukewarm (not more than 105 F, just warmer than your hand), add the yeast and 1 tsp. maple syrup. Stir and set aside for five minutes. It should get foamy.

2. To the mixing bowl or bread machine bowl, add 1/3 cup water and the buttermilk, put the oats in it and let it soak for 20-30 minutes.

3. Add the the flours, the remaining maple syrup/sugar, followed by the rest of the ingredients, with the yeast mix at the top.

4. Knead for 6-8 minutes until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time.

5. Put it in a large bowl, cover the bowl with a plate, or oiled cling wrap, and keep it in a warm place until doubled in quantity. (one to 1.5 hours)

6. Grease a loaf pan.

7. Punch the dough down gently, knead it a bit, shape it into a loaf, and place it (seam side down) in the loaf pan. (See instructions for shaping here)

8. Cover it with a floured tea towel and let it rise again until almost doubled (about 40-45 minutes).

9. Preheat oven to 375 F with a rack in the middle.

10. Slash the loaf across the top to let out steam, brush it with milk/water, and sprinkle the remaining oats. Press it down very lightly.

11. Bake for 30-35 minutes until the loaf is golden and a skewer inserted in the middle comes out clean.

12. Let it cool for a couple of minutes, prod it gently out of the pan, and let it cool another 15 minutes on a wire rack.

Our entry for Waiter, There’s Something In My ….Bread at Spittoon Extra.

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22 Comments so far

  1. roopa on April 23, 2007 11:11 pm

    Wow nice bread recipe, mine always turns out very dense with wholemeals i would this next! but i never tried with oats
    Thanks!

  2. Meeta on April 24, 2007 1:48 am

    brilliant recipe bee! I love the wonderful oats on top.

  3. Santhi on April 24, 2007 3:08 am

    bee..looks tempting..(psst..to eat, not bake)..heheehe..wouldnt it be heavenly to taste some sitting right here,not moving a finger ( there, i told you i am lazy..;P )…

  4. asha on April 24, 2007 5:17 am

    Looks great Bee,perfectly baked.Maple in there with Oats sounds so good!:))

    I made English Muffin style bread last week and got some Rye flour to try next time.I have a bread machine which makes beautiful loaf in 3 1/2 hrs.

  5. Coffee on April 24, 2007 5:19 am

    That bread looks super duper!!!! The pic is fab!!!! Loved the oats on the top! Thanks for the lovely recipe :)

  6. Sukanya on April 24, 2007 6:39 am

    Hi,
    Ur bread is looking great…….U have an nice site….I have not tried bread using Oatmeal……..I realy want to give it a try……….

  7. Hema on April 24, 2007 8:03 am

    Healthy, nutritious and equally yummy looking. Wonderful recipe Bee!

  8. musical on April 24, 2007 9:42 am

    Looks good, may be i’ll make it without maple syrup/honey.

    you need a little bit of sugar/maple syrup for the yeast. reduce it to 2 tsp. and increase the yeast by 1/4 tsp. - b.

  9. Mishmash! on April 24, 2007 9:46 am

    WOW ! nice pic and a neat looking bread !

  10. Sreelu on April 24, 2007 9:56 am

    Bee
    bread looks very yummy. nice pics

  11. Cynthia on April 24, 2007 10:30 am

    Thanks for this recipe Bee and Jai. While I am not a big lover of breads (eating), I do love to make breads and share with my friends and I am always on the lookout for new bread recipes to try.

  12. swapna on April 24, 2007 12:52 pm

    very healthy recipe…

  13. Ranjani on April 24, 2007 2:12 pm

    u grow veggies, u grow fruits , u grow herbs, u bake bread , u make ur own food ..do u guys ever eat out ?:)

    yes we do, mainly arabic and thai. - b.

  14. Reena on April 24, 2007 4:06 pm

    baking gurus!!!! thanks for the recipe. i don’t bake breads often but love your recipes and your enthusiasm for doing everything as a couple.

  15. mallugirl on April 24, 2007 6:13 pm

    that is an awesome looking bread.. does it taste sweetish or salty?

    it tastes like normal bread - more salty than sweet. - j

  16. Priya on April 24, 2007 6:53 pm

    That looks scrumptious ! I am going to try making this one. I made a plain milk bread loaf last time the sun came out here and topped it with oats. But the moment I started to slice the loaf the oats came tumbling down !
    And also my loaf smelled like yeast. What is the usual ratio of flour to yeast ?

    1/2 tsp of active dry yeast per cup of flour, with 1/3 tsp salt per cup of flour. salt hinders yeast action, so if you increase the salt (like if the bread has cheese) you need to increase the yeast. also, whole grain breads tend to be denser, so if we make 100% whole wheat, we increase the yeast a bit to 2 and 1/4 tsp yeast for 4 cups of flour. if you buy yeast in packets, 1 packet equals 2 and 1/4 tsp. - j.

  17. Kristen on April 24, 2007 8:41 pm

    What a beautiful recipe and photos. That looks like delicious bread!

  18. Andrew on April 25, 2007 6:15 am

    Looks perfectly lovely. Many thanks for taking part in Waiter… the round up is on its way!

  19. spittoonextra on April 25, 2007 5:11 pm

    Bread Recipes - Waiter There’s Something In My……

    Yeast at the ready boys and girls - here we go with the submissions to the fourth round of Waiter There’s Something In My… For ease I have grouped these into ‘Sweet’ breads and ‘Savoury’. We have buns, we have……

  20. Suma Gandlur on April 25, 2007 5:59 pm

    Thanks for the wonderful recipe. We have been trying to incorporate oats in our diet.Oatmeal was not that pleasing.
    I have to give this a try.

  21. Manju on April 17, 2008 1:12 pm

    You have a very impressive and chock full of useful info- filled website here. To begin with I’m going to try this bread tomorrow and had a few questions. I’d greatly appreciate if you could answer any:
    1. I’ll be trying this in a bread machine and want to know if I could halve all the ingredients to make a 1 lb bread.
    2. Do you think I could use multi-grained hot cereal (softened by hot water first)instead of oats?
    3. If I substitute APF with WWWF (white whole wheat flour)would I need to add wheat gluten?
    Thanks a bunch

    yes, yes, and yes. i don’t recommend using wwwf in lieu of apf. if you don’t use apf, this will be a dense, hard bread. if you want to use it, use 1 tsp gluten per cup. -b

  22. Manju on April 17, 2008 3:20 pm

    Thanks for such a prompt response. I’ll let you know how my bread-making goes. I’ll follow your recommendation of not replacing APF with WWWF.

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