Buttermilk Oatmeal Bread

Here is a bread that tastes good and is good for you. Oatmeal is an excellent source of iron, thiamine and dietary fiber and helps lower your cholesterol. Oatmal bread doesn’t have a lot of the grain, but it is a delicious way to get some of these important vitamins, minerals and fiber.

I have been making variations of this recipe for many years. This version is my favorite.

INGREDIENTS:

2 cups water
1 cup buttermilk
1 cup old fashioned oatmeal
1/4 cup brown sugar
1 T salt
2 T butter
1/4 tsp. white sugar
2 1/4 tsp. active dry yeast
4 to 5 cups all purpose flour

PROCEDURE:

Put 1/2 cup of warm water (105º to 110º) into a cup or small bowl. Stir in 1/4 teaspoon of white sugar and 2 1/4 teaspoons of dry yeast. Allow the yeast to proof.

Bring 1 1/2 cups of water to a rapid boil in a saucepan and stir in the oatmeal. Once the oatmeal is boiling again, reduce the heat and cook it for about three minutes until it starts to thicken. Remove the pan from the heat and pour the hot oatmeal into a large bowl.

Stir in the butter, salt, brown sugar and buttermilk and allow the mixture to cool if it seems warmer than 115º. Stir in two cups of all purpose flour, then add the yeast and beat the batter until smooth. Stir in more flour a cup at a time until the dough begins to pull away from the sides of the bowl.

Turn the dough on to a well-floured board and use a spatula or baker’s scraper to begin the kneading by turning the dough until the surface is floured. The dough will be sticky to start with. Knead well until the dough becomes pliable and elastic. Add flour to the board as necessary. You will see and feel the oatmeal as you knead. Kneading this dough will take eight to ten minutes.

Grease the bread bowl with butter or shortening and put the ball of dough in it. Turn the ball to coat the surface with grease and cover the bowl with a damp tea towel.

Put the bowl in a warm place and allow the dough to rise until doubled in bulk. Punch down and remove the dough to the lightly floured bread board and knead for about one minute.

Grease two regular bread pans (about 9” x 4 1/2” x 3”). Divide the dough in half and form two loaves. Put a loaf in each pan and cover them with a damp towel.

While the loaves are rising in the pans preheat your oven to 375º. When the dough is even with the tops of the pans, put them on a middle shelf in the oven and bake for 40 to 45 minutes. The bread should sound hollow when you tap on it.

Let the loaves cool (at least a little while), then slice and enjoy!

NOTE: Do not use quck-cooking or “instant” oatmeal to make this bread.

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About Chuck Rang

Born in Ashland, Wisconsin, grew up near Hayward, lives in New Richmond, messing around in kitchens more than 60 years.
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