Buttermilk Oatmeal Bread

This recipe makes a great sandwich/toast bread. It is also really good using half wheat/half bread flour.

1 teaspoon sugar

2 ¼ teaspoons active dry yeast

3 tablespoons warm water (about 110 degrees F)

1 cup buttermilk

½ cup rolled oats

2 tablespoons melted butter

3 tablespoons honey

1 ½ teaspoons salt

2 ½ - 3 cups bread flour

¼ teaspoon baking soda

Olive oil

Proof the yeast by mixing water, sugar, and yeast together in a small bowl. Set aside and let sit for at least ten minutes, until foamy.

In the bowl of a stand mixer fitted with a dough hook, mix together buttermilk, oats, melted butter, salt, honey, 1 cup of flour, and baking soda. Mix until well combined.

Mix in another ½ cup of flour, then add the yeast mixture. Mix, add another ½ cup flour, then mix well to combine.

Mix in another ½ cup of flour.  If dough looks really wet and sticky, add a little more flour, just a few tablespoons at a time, until the dough comes together. It should be a little tacky, but not too sticky. Let knead in the mixer for about 10 minutes on low, until soft and smooth.

Let dough rest for a few minutes. Lightly coat a large bowl with olive oil. Gently form the dough into a ball, place in bowl, and turn to evenly coat with oil. Cover lightly with a tea towel. Let rise until doubled, about an hour to an hour and a half.

Once doubled, punch down gently, knead a few times. Lightly oil a standard size loaf pan. Form the dough into a loaf, and add to pan. Let rise again until nearly doubled, about 45 minutes.

Preheat the over to 350 degrees F. Brush the top of the loaf with olive oil. Bake for about 55 minutes, or until the loaf is golden brown and sounds hollow when bottom is gently tapped.

Allow bread to cool on a rack before slicing.