Monday, July 23, 2012

Oatmeal Buttermilk Bread

I got the baking itch on Saturday.  I was also trying to use up a couple of things in the house so they wouldn't go bad... like buttermilk.  (I swear, I'm always trying to use up some buttermilk)

I did some "googling" and came across this recipe from Bread Basket Case.  I had everything at the house already and a free afternoon, so away I went!!

I had some issues with the dough.  It was really sticky and I felt like it took me a lot of flour to get it to a workable dough.  Let's be honest though... it could be user error.  Oh well.  It was still seriously delicious and after I tried it I went ahead and made another batch to put in the freezer.

Buttermilk Oatmeal Bread:
(adapted from Bread Basket Case)

5 1/2 cup bread flour 
1 1/4 cup whole-wheat flour
2/3 cup rolled oats
2 cups water
1 cup buttermilk
3 tablespoons honey
5 1/2 tablespoons canola oil
3 1/2 teaspoon salt
1 package instant dry yeast

Place the oats in a mixing bowl. Add the water, and let stand for 15 or 20 minutes to soften. Add all the remaining ingredients to the bowl. Using a dough hook, mix on low speed for 3 minutes until thoroughly mixed. Turn the mixer to medium-low and mix for another 3 to 5 minutes.

Let rise for one hour. Fold the dough once during this rising, using a letter-style fold.

Divide the dough in half and shape into loaf pans. Brush the tops of the bread lightly with water, and press oatmeal gently onto the tops of the loaves. Cover the loaves, and let rise for another 1 to 1 1/2 hours.

Preheat oven to 450 degrees, using a pizza stone if possible, and preheating the stone as well. Put 1/2 cup ice cubes on a preheated tray or pan in the oven, and put the loaves on the stone (or on the oven rack). After 15 minutes, lower the temperature to 400 degrees. Bake 30 to 40 minutes.

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