Buttermilk Oatmeal Bread Recipe
Oatmeal Buttermilk Bead
Fresh, warm, home-baked oatmeal buttermilk bread… YUM! This is my new favorite bread recipe! It’s pretty easy to make (even for beginners) and it doesn’t take too long either.
If you want to make this recipe a lot easier, you’ll definitely want to use a mixer. I love my KitchenAid mixer but you can find a ton of other ones on Amazon too. Mixers have a lot of other great uses too (they can even shred chicken) so it’s definitely a worthy investment if you love cooking.
Grinding Flour by Hand
My husband and I received a Wonder Junior Deluxe Hand Grain / Flour Mill for Christmas. I thought I’d break it in and grind my very first batch of whole wheat flour for this recipe. Cranking that grain mill to make only a small amount of flour took some work!
While grinding, I thought of the pioneers and our ancestors who had to work that hard every day for their food. Though I was super excited to enjoy the fruit of my own labors, it made me really appreciate the many wonderful conveniences we have in our lives today!
What are some conveniences you are grateful for?
What will you do with your homemade oatmeal buttermilk bread?
This oatmeal buttermilk bread is delicious so you’ll probably use it up pretty quick! Besides just spreading your favorite topping on this bread (btw, peanut butter is amazing on it), what else do you plan to do with it?
More Homemade Bread Recipes:
- Easy Lemon Blueberry Quick Bread Recipe
- Healthier Banana Bread Recipe
- No Knead Bread (5 Loaves in 2 hours!)
- Homemade Whole Wheat Bread Recipe
- The Best Cinnamon Swirl Bread Recipe
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Buttermilk Oatmeal Bread Recipe
- 2 teaspoon yeast
- ⅓ cup warm water
- 1 ½ cup rolled oats
- 1 cup boiling water
- 1 ½ cups buttermilk If you don't have buttermilk, regular milk will work too
- ½ cup canola oil
- ½ cup brown sugar
- 2 ½ cups whole wheat flour
- 2 ½ cups bread flour
- 1 tablespoon salt
- Proof the yeast (optional) and 1/3 cup warm water. In a separate bowl, combine the oats and boiling water. Let both mixtures stand 8-10 minutes. The yeast should look creamy and foamy.
- Place all ingredients except salt into a mixer. Knead with dough hook for 2-3 minutes, then let rest for 20 minutes. Add salt and knead with dough hook in mixer on medium for an additional 15 minutes.
- Turn the dough out into a well oiled bowl. Turn the dough to coat it, then cover and let rise for approx. 1 hour or until it has doubled.
- Punch down the dough and cut in half. Talk one half and place on a clean, lightly floured surface and press into a rectangle shape. Now roll into a larger rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into your prepared loaf pan. You can also just set on a baking sheet to bake if you don't mind it taking on it's own shape. Repeat with the other half of the dough.
- Lightly brush with water and sprinkle a few additional oats onto the top of the loaf. Very gently press into place. Let rise in a warm place for an additional 30-60 minutes.
- Bake in a pre-heated 375°F/190°C oven for 30-40 minutes, or until crust is golden brown and the internal temp reaches 190-200 degrees.
Recipe Source: Or Whatever You Do