Buttermilk Oatmeal Bread
Experience the comforting aroma of freshly baked Buttermilk Oatmeal Bread—a wholesome, hearty loaf that blends the nutty richness of old-fashioned rolled oats with the tangy depth of buttermilk. This recipe features a touch of honey for natural sweetness, a balance of all-purpose and whole wheat flour for structure, and melted butter for a soft, tender crumb. Perfect for sandwich slices or as the ultimate toasting bread, this yeast-risen loaf is a satisfying baking project that rewards you with a golden crust and irresistibly soft interior. Whether paired with sweet jam or savory butter, this buttermilk oatmeal bread is a versatile and nourishing addition to your homemade bread repertoire.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Boiling water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 0.75 cup Buttermilk
- 3 tablespoons Unsalted butter, melted
- 1.25 teaspoons Salt
- 2.5 cups All-purpose flour
- 1.5 cups Whole wheat flour
Instructions
In a large mixing bowl, combine the old-fashioned rolled oats and boiling water. Stir to moisten the oats and let the mixture sit for 10 minutes to soften and cool slightly.
Sprinkle the active dry yeast over the softened oats and stir lightly. Let it sit for 5 minutes, or until the yeast begins to foam.
Add the honey, buttermilk, melted unsalted butter, and salt to the bowl. Stir until combined.
Gradually add the all-purpose flour and whole wheat flour, one cup at a time, mixing well after each addition. Once the dough starts to come together and pull away from the sides of the bowl, transfer it to a floured surface.
Knead the dough for about 8-10 minutes, until it is smooth and elastic. If the dough is too sticky, sprinkle in additional flour, 1 tablespoon at a time.
Lightly grease a large bowl and place the dough in it. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1.5 hours, or until it doubles in size.
Punch down the dough and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for 30-40 minutes, until it just crests over the rim of the pan.
Preheat your oven to 375°F (190°C). Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 134 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.
