Buttermilk Oat Bread Recipes

HONEY BUTTERMILK OATBREAD

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

BUTTERMILK OAT BREAD

Steps:

• Stir yeast into warm water, set aside to bubble up.
• Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
• Boil a kettle of water (for rising), then keep on simmer.
• Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
• Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
• Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
• Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
• After the hour, reboil kettle of water.
• Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
• Remove dough and kettle from oven. Preheat oven to 350°.
• Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
• OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
• NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
• NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.

BUTTERMILK OATMEAL BREAD

Steps:

• Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
• Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
• Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
• Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
• Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
• Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
• Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.

BUTTERMILK OATMEAL BREAD RECIPE

Steps:

• This is a recipe for a two-pound bread machine. Use the basic, white setting with medium crust for this recipe.
• Follow the instructions that came with your bread machine in terms of which order to add ingredients to your bread machine. With my machine, I add the liquids first.
• Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball.
• If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

OATMEAL BUTTERMILK SANDWICH BREAD

Steps:

• In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Fit a kneader blade on a heavy-duty stand mixer.
• Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
• In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
• In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
• After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
• Knead for 10 minutes.
• Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
• Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
• Generously grease a large bowl with oil.
• Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
• Remove and punch down dough.
• Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
• Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
• Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
• Bake for about 30 minutes in a 375°F oven.

BUTTERMILK, OAT AND HONEY BREAD

Steps:

• Put ingredients on bread machine in the order your machine manual suggests( I use the order listed above).
• Set the machine to the whole wheat cycle, and set crust color to light(trust me on this, the honey in the dough browns really easily.) This recipe makes a 2 lb loaf.
• Let her rip!
• During the kneading cycle, check the consistency of the doughball-it should be smooth, and when you touch it, you should not come away with any dough residue on your fingers. If its too dry, add water 1 tablespoon at a time. If its too wet, add flour 1 tablespoon at a time.

BUTTERMILK-OAT BREAD

Steps:

• For toasted rolled oats, place oats in a shallow baking pan. Bake at 350 for 15 to 20 minutes or till oats are lightly browned, stirring occasionally. Cool.
• Add all of the ingredients to a bread machine according to manufacturer's directions. Bake the bread using the regular or white setting.