Another buttermilk recipe, yay! I decided to make this one, first, because I still have A TON of buttermilk left, and this one uses one and a half whole cups…super exciting. I also love making sandwiches for lunches during the week, and homemade bread puts them over the top. I love that this recipe uses whole wheat flour, honey, and oats; it also doesn’t require a bread maker. The end result if absolutely delicious, moist and dense. Be sure to store the bread in an airtight container of some kind, otherwise it will mold easily.
This bread can be used for all kinds of sandwiches and paninis; here is one of my delicious concoctions: a Pesto, Avocado and Spinach Turkey Sandwich, which blended perfectly with the flavors of the honey and oatmeal. I used swiss cheese on this sandwich so I elected not to grill it as a panini. I also highly recommend trying this bread out topped with some roast beef, provolone, brown mustard, arugala and balsamic vinegar for a spicy treat. Enjoy!
Oatmeal Buttermilk Bread
barely adapted from Pink Parsley
makes 1 10-inch loaf
- 1 1/2 cups rolled oats
- 1 cup boiling water
- 1/4 cup warm water
- 2 tsp + 2 Tbs honey
- 2 tsp instant yeast
- 1 1/2 cups buttermilk
- 1/2 cup extra virgin olive oil
- 2 1/2 cups whole wheat flour
- 2 1/2 cups all purpose flour
- 2 tsp salt
Set aside 1/4 cup of the rolled oats, and stir the remaining 1 1/4 cups into the boiling water. Allow to soak for 10 minutes, stirring frequently.
Whisk 2 teaspoons of the honey into the warm water in the bowl of stand mixer fitted with a paddle attachment. Stir in the yeast, then add the soaked oats, buttermilk, and olive oil. Stir to combine. With the mixer on low speed, add the flours, 1 cup at a time, until a soft and shaggy dough forms. Add the salt, mix to combine, and switch to the dough hook attachment.
Increase the speed to medium, and knead for about 10 minutes. Add more flour or water as necessary, but I don’t think I added any extra of either.
Transfer the dough to a large, lightly-oiled bowl, and cover tightly with plastic wrap. Allow to rise in a warm place 60-90 minutes, or until it has doubled in size.
Turn the dough out onto a lightly floured surface, flatten it with your hands, and press into a 12×6 inch rectangle, positioned so the long side is facing you. Fold the 2 short halves to meet in the center. Starting with the end closest to you, roll the dough into a tight log, and allow it to sit on its seam for about 5 minutes.
Transfer the log to a well-oiled 10-inch loaf pan, and press the dough into all the corners. Mix the remaining 2 tablespoons of honey with 1/2 teaspoon of very hot water. Brush the top of the dough with the mixture, then sprinkle the top with the remaining oatmeal. cover lightly with plastic wrap or a lint-free kitchen towel, and allow to rise 35-45 minutes, or until it clears the top of the loaf pan.
Bake at 385 degrees for 1 hour, or until the top is well-browned and the center is cooked through. Allow to cool completely before slicing.