Oatmeal Buttermilk Sandwich Bread
Elevate your homemade bread game with this hearty and wholesome Oatmeal Buttermilk Sandwich Bread! Infused with the natural sweetness of honey, the rich tang of buttermilk, and the comforting nuttiness of softened rolled oats, this bread boasts a soft, tender crumb that’s perfect for sandwiches or toast. The combination of all-purpose flour and instant yeast ensures a beautifully risen loaf, while the optional oat topping adds a rustic touch and extra texture. With just 20 minutes of prep time, this recipe is an approachable way to bring homemade, bakery-quality bread to your kitchen. Whether smeared with butter, layered with your favorite sandwich fixings, or enjoyed simply on its own, this bread is a versatile and satisfying addition to any meal.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 1 cup Buttermilk
- 3 tablespoons Honey
- 2 tablespoons Unsalted butter
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1 tablespoon Vegetable oil or non-stick spray
- 2 tablespoons Rolled oats (for topping, optional)
Instructions
In a large mixing bowl, combine the rolled oats and boiling water. Stir well, cover, and let sit for 10 minutes to soften the oats.
Once the oats have cooled slightly, stir in the buttermilk, honey, and melted unsalted butter until well combined.
In another bowl, whisk together the all-purpose flour, instant yeast, and salt. Gradually add the dry ingredients into the wet oat mixture, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 6 minutes.
Lightly oil a large bowl and place the dough inside, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free area for 1–1.5 hours, or until it has doubled in size.
Punch down the dough and shape it into an even rectangle. Roll the dough tightly into a log and place it seam-side down into a greased 9x5-inch loaf pan.
Cover the pan lightly with a towel and let the dough rise again for about 30–45 minutes, or until it has doubled in size and crowns just above the rim of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
If using, brush the top of the risen loaf with water or milk and sprinkle with rolled oats for decoration.
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 on the bottom.
Remove the bread from the oven and allow it to cool for 5 minutes in the pan. Then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 449.5 g | 163% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 64.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 399 mg | 31% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1289 mg | 27% | |
*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.
