Wednesday, September 13, 2017

Buttermilk Oatmeal Whole Wheat Bread


There always seems to be a few cups of pesky leftover buttermilk in my fridge. I buy it for one recipe then it sits. Me = racing time to come up with another way to use it before it spoils.


I usually collect buttermilk recipe ideas just for this purpose. So I was pretty smug when the half carton was peeping out at me from the fridge and I knew just what to do with it. 



This lumpy but loveable loaf of bread is dense and sour in a good way. The oatmeal adds more heft to the recipe. I will tell you, a little piece goes a long way. 




Just be aware this bread takes a significant amount of time to make. It has a one and a half hour rise time and takes an hour to bake. Everyone's oven is different so I recommend checking the bread at the 45-minute mark. Tap on the bottom of the bread. If it sounds hollow, it's done. 


Top a slice of this bread with plain butter, cream cheese or some scrambled eggs for a satisfying small meal or snack. 


Buttermilk Oatmeal Whole Wheat Bread
Prep time: 15 minutes
Rise time: 1 hour 30 minutes
Bake Time: 1 hour
Yield: 1 large loaf
Ingredients:
  • 2+1/3 cups whole wheat flour
  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 2 cups buttermilk
  • 3 packages of active dry yeast (7 grams each)
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground anise
  • 3/4 cup rolled oats (plus 2 tablespoons for decorating the top of the bread)

Directions:

  • Whisk together the flours and the salt in a large mixing bowl. 
  • Bring the buttermilk to a like warm temperature, add it to a separate bowl and sprinkle the yeast over the lukewarm buttermilk. When the yeast starts to break up, add the honey, cumin, anise and 3/4 cup of rolled oats. Mix together. 
  • Add the wet ingredients to the flour mixture.
  • Use your hands or the dough hook attachment of your mixer to knead everything into a smooth dough.
  • Place the kneaded dough in a lightly oiled bowl, cover with a kitchen towel and let rest in a warm place for 1 hour.
  • Line a baking sheet with parchment paper.
  • turn the bread dough out onto a lightly floured workspace and knead again.
  • form a round shape out of the dough and transfer the dough to the prepared pan, 
  • cover with a kitchen towel and let rest in a warm place for another 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the top of the bread with the remaining 2 tablespoons rolled oats.
  • Gently press the oats into the top of the bread.
  • Place a cast iron pan or similar filled with water on the bottom of the oven.
  • Place the bread in the oven and bake for 1 hour. 
  • Transfer to a wire rack to cool completely before slicing and serving.  

More Whole Wheat Bread Recipes:

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