by Heather Harris Brady
I’m going to spare you the details of the horrific sinus/cold/whatever I had last week and jump right into this week’s recipe. I’ve been experimenting with ways to cut down on our use of regular wheat flour, and incorporate a wider variety of grains into our menus. This bread uses some regular wheat flour, oat flour and sprouted spelt flour.
There is a nice Amish store that we get to once in a while where we stock up on these fresh alternative flours. However, if those are difficult for you to get you could substitute a light whole wheat flour instead.
Buttermilk Oatmeal Bread, Servings: Two short loaves, a loaf and a pan of dinner rolls or one tall loaf of bread
- 1 c. buttermilk
- 1 c. water
- 1 package quick-rise yeast
- 1 T. sugar
- 1 c. old-fashioned rolled oatmeal
- 1 c. sprouted spelt flour
- 1 c. oat flour
- 2 c. unbleached all-purpose flour
- 2 t. salt
- 2 t. butter, softened
Combine the buttermilk and water in a bowl, microwave for a minute. Add the oatmeal and let it stand until lukewarm, then add the yeast and sugar.
Add the rest of the flours, salt and butter. Stir to a shaggy dough.
Let rise until doubled in bulk, about an hour.
Turn the dough out onto a floured worksurface.
Knead for 3-5 minutes, until smooth.
Divide the dough between lightly greased pans. Preheat the oven to 375.
When the dough has doubled again, put the pans in the oven.
Bake for 35-40 minutes. When the loaves sound hollow when you tap the top take them out. I like to rub the top crust with butter right of the oven.
Run a knife around the loaves and let them rest in the pan for about five minutes, then turn them out on a rack to finish cooling.
These loaves slices in a pretty way, and while they look substantial they are very light and fluffy inside.
Very nice warm, with butter and a drizzle of honey.
Store them well-wrapped at room temperature. In a cool house they will keep for about four days. Freeze for longer storage.