Whole Wheat Oatmeal Buttermilk Bread
Warm, wholesome, and packed with hearty flavors, Whole Wheat Oatmeal Buttermilk Bread is the perfect homemade loaf for health-conscious bakers. This recipe combines the nuttiness of whole wheat flour with the subtle chew of old-fashioned rolled oats, all brought together by the tangy richness of buttermilk and a touch of natural sweetness from honey. A step up from your standard bread recipe, it features a soft and tender crumb with a golden crust, making it ideal for sandwiches, toast, or simply slathered with butter and jam. With just a few simple ingredients and time-tested techniques like kneading and double rising, this bread delivers bakery-quality results right from your own oven. Discover the joy of creating this nutrient-rich, satisfying loaf that’s perfect for family meals, meal prep, or as an everyday staple.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup Old-fashioned rolled oats
- 3 tablespoons Honey
- 1.5 cups Buttermilk
- 0.5 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 2 tablespoons Unsalted butter, softened
- 1 as needed (for greasing) Vegetable oil or cooking spray
- 0.25 cup Whole wheat flour, extra (for kneading)
Instructions
In a small bowl, combine warm water and honey. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine whole wheat flour, rolled oats, and salt. Stir to mix thoroughly.
In a medium saucepan, warm the buttermilk until it is lukewarm (not hot, around 100–110°F). Add the softened butter and stir until it melts.
Pour the yeast mixture and warm buttermilk mixture into the bowl of dry ingredients. Stir using a wooden spoon or a dough hook attachment on a stand mixer until a sticky dough forms.
Lightly flour a clean surface with the extra whole wheat flour. Turn the dough out onto the surface and knead for 8-10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky, but do not over-flour.
Lightly grease a large mixing bowl with vegetable oil or cooking spray. Place the kneaded dough into the bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover loosely with plastic wrap or a damp towel and let the dough rise again for 30-40 minutes, until it has risen just above the edge 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 bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 73.4 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 604 mg | 46% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2539 mg | 54% | |
*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.
