Over the last two years, I have really started to enjoy making my own bread. From scratch, no bread machine. I love bread and I love finding new bread recipes. I know I haven't shared a lot of bread recipes with you, other than the puck biscuits, but you'll be starting to see quite a few more breads in the upcoming weeks.
Although this is my first true bread post, it's also my first foray into wheat breads. Up until now, I have made only white breads. This was my first time using wheat flour and making a "brown" bread. I loved the addition of the oats. They gave the bread a nice chewy flavor. M was a huge fan of this one. He prefers it now to my usual white breads as he says it is a denser bread and is better for sandwiches as it doesn't crumble.
Oatmeal Honey Wheat Buttermilk Bread
Adapted from Annie's Eats
Ingredients:
- 1 1/2 cups rolled oats, divided
- 1 cup boiling water
- 1/4 cup room temperature water
- 2 Tablespoons honey
- 2 teaspoon instant yeast
- 1 1/2 cups buttermilk* (room temperature)
- 1/2 cup extra virgin olive oil
- 2 1/2 cups whole wheat flour
- 2 1/2 cups all-purpose flour
- 2 teaspoon salt
*Note if you do not have buttermilk, place 1 1/2 Tablespoons of lemon juice or vinegar in the bottom of a measuring glass, fill to the 1 1/2 cup line with regular milk. Let sit at least five minutes
Directions:
Place 1 1/4 cups of the oats in a medium bowl and cover with the boiling water. Stir well. Let sit uncovered for 10 minutes, stirring occasionally.
Using a stand mixer with the paddle attachment, mix the soaked oats, room temperature water, honey, yeast, buttermilk, olive oil, salt, and two coups of each flour. Mix briefly on low speed, just until ingredients are combined.
Switch to the dough hook and add in the remaining 1/2 cup of each flour and knead on low speed for about 10 minutes. The dough should be wet and cling to the hook.
Place the dough in a lightly greased bowl, turning once to coat. Cover the bowl with with plastic wrap and let rise for one hour.
Turn the dough out on a floured work surface. Press out air bubbles. Roll into a log shape, tucking the ends together. Put the log into an oiled loaf pan, pressing it out so it reaches all corners. Left rise an additional 30 minutes, just until the dough rises above the edge of the pan.
Pre-heat the over to 375 degrees. Bake the loaf for 1 hour (check after 45 minutes to test for done-ness). Remove the load from the oven and transfer to a wire rack and allow to cool completely before slicing.
Enjoy!
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