Buttermilk Oat Bread
Discover the wholesome comfort of homemade Buttermilk Oat Bread, a soft and hearty loaf that strikes the perfect balance between rustic charm and refined flavor. Made with a blend of all-purpose and whole wheat flours, this recipe incorporates old-fashioned rolled oats soaked in warm buttermilk for a moist, tender crumb with a subtle nuttiness. Lightly sweetened with honey and topped with a sprinkle of oats for an artisanal touch, this bread is perfect for everything from sandwiches to toasting with butter and jam. With basic pantry ingredients and step-by-step guidance, it’s approachable for beginners yet satisfying for seasoned bakers. Elevate your bread-baking game with this foolproof recipe that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1.5 cups Buttermilk
- 2 tablespoons Warm water (110°F / 43°C)
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 1.5 teaspoons Salt
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Rolled oats (for topping)
Instructions
In a small saucepan, warm the buttermilk over medium-low heat until lukewarm (not hot to the touch). Remove from heat and stir in 1 cup of rolled oats. Let sit for 10 minutes to soften the oats.
In a small bowl, combine the warm water and active dry yeast. Add the honey and stir gently. Let sit for 5-10 minutes, or until the mixture becomes frothy, indicating that the yeast is active.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Stir to combine.
Add the softened oat-buttermilk mixture, the yeast mixture, and the melted butter to the flour mixture. Stir until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use the dough hook attachment on a stand mixer and knead for 5-6 minutes.
Place the dough into a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan.
Brush the top of the loaf lightly with water and sprinkle with the additional 2 tablespoons of rolled oats for topping. Press gently to adhere the oats to the dough.
Cover the loaf pan loosely and let the dough rise again for about 30-40 minutes, or until it has nearly doubled in size and the top of the dough is just above the rim of the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
