My husband is currently training to run the St George marathon. We nearing the finish line of training (only about 4 more weeks) and each week he seems to get hungrier and hungrier with all of the calories he’s burning running! So he asked if I could make some whole wheat bread. In my searches I came across Tracey’s Culinary Adventures: Whole Wheat Oatmeal Buttermilk Bread.
I loved that it had a combo of white and whole wheat flour as well as oatmeal. It was easy to put together and turned out to be a wonderful bread. Here is my take on the recipe!
Oatmeal Whole Wheat Buttermilk Bread
1 1/2 cups rolled oats
1 cup boiling water
1/4 cup room temperature water
2 tablespoons + 1 teaspoon honey
2 teaspoons instant yeast
1 1/2 cups buttermilk, at room temperature (or 1 TBSP lemon juice + milk to = 1 1/2 C)
1/2 cup extra virgin olive oil
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 teaspoons salt
Place 1 C water in a heat glass bowl and microwave 2 minutes or until boiling. Then add 1 1/2 C oats. Stir together and let soak for 5 minutes stirring occasionally. Meanwhile make “buttermilk” by pouring 1 TBSP lemon juice + milk to equal 1 1/2 C and let sit for 2 minutes or until milk begins to curdle. Add everything into mixer with paddle attachment and knead for 10 minutes. Dough should be smooth and not sticky.
Put into a well oiled bowl and let rise in a warm place (a warm oven works well) for 30 to 45 minutes.
Once doubled in size punch down and split in half and form loaves.
Place each loaf in a prepared loaf pan. Let rise for 20 to 30 minutes.
Preheat oven to 375. Mix 1 TBSP warm water with 1 TBSP honey. Brush tops of loaves and sprinkle with oats. Bake at 375 for 50 minutes. YUM!!
