After many years of the same ol’ whole wheat sandwhich bread, a family tends to get a little restless. Bored–if you will–of the same old song and dance. Such was the case with my family. Not that my standby whole wheat loaves are anything to shake a stick it; it’s a great recipe. But when I saw this bread a few months back, I knew I had to give it a go. In spite of the fact that it’s not 100% whole wheat. I let that slide, seeing as how I use this as more of a special occasion (like paninis for dinner night) bread. It’s still a wholesome bread, and a tasty one at that. Give it a try?
Oatmeal Buttermilk Bread
1 1/2 cups rolled oats
1 cup boiling water
1/4 cup warm water
2 tsp + 2 Tbs honey
2 tsp instant yeast
1 1/2 cups buttermilk
1/2 cup extra virgin olive oil
2 1/2 cups whole wheat flour
2 1/2 cups all purpose flour
2 tsp salt
Set aside 1/4 cup of the rolled oats, and stir the remaining 1 1/4 cups into the boiling water. Allow to soak for 10 minutes, stirring frequently.
Whisk 2 teaspoons of the honey into the warm water in the bowl of stand mixer fitted with a paddle attachment. Stir in the yeast, then add the soaked oats, buttermilk, and olive oil. Stir to combine. With the mixer on low speed, add the flours, 1 cup at a time, until a soft and shaggy dough forms. Add the salt, mix to combine, and switch to the dough hook attachment.
Increase the speed to medium, and knead for 8-10 minutes. Add more flour or water as necessary.
Transfer the dough to a large, lightly-oiled bowl, and cover tightly with plastic wrap. Allow to rise in a warm place 60-90 minutes, or until it has doubled in size.
Turn the dough out onto a lightly floured surface, flatten it with your hands, and press into a 12×6 inch rectangle, positioned so the long side is facing you. Fold the 2 short halves to meet in the center. Starting with the end closest to you, roll the dough into a tight log, and allow it to sit on its seam for about 5 minutes.
Transfer the log to a well-oiled 10-inch loaf pan, and press the dough into all the corners. Mix the remaining 2 tablespoons of honey with 1/2 teaspoon of very hot water. Brush the top of the dough with the mixture, then sprinkle the top with the remaining oatmeal. cover lightly with plastic wrap or a lint-free kitchen towel, and allow to rise 35-45 minutes, or until it clears the top of the loaf pan.
Bake at 385 degrees for 1 hour, or until the top is well-browned and the center is cooked through. Allow to cool completely before slicing.
SOURCE: Pink Parsley