Buttermilk Oatmeal Bread

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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.

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Add the rest of the flours, salt and butter. Stir to a shaggy dough.

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Let rise until doubled in bulk, about an hour.

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Turn the dough out onto a floured worksurface.

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Knead for 3-5 minutes, until smooth.

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Divide the dough between lightly greased pans. Preheat the oven to 375.

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When the dough has doubled again, put the pans in the oven.

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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.

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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.

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These loaves slices in a pretty way, and while they look substantial they are very light and fluffy inside.

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Very nice warm, with butter and a drizzle of honey.

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Three years ago: Profiteroles
Two years ago: Grandma’s Chocolate Cookies
One year ago: Chocolate Babka


Store them well-wrapped at room temperature. In a cool house they will keep for about four days. Freeze for longer storage.

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