Monday, September 8, 2014
A large part of my summer was spent trying out as many bread recipes as I possibly could. I had so much fun trying out new techniques and ingredients and knowing I had a freezer full with homemade bread made me smile.
The bread has quickly become a staple around our house. It's so soft and has a wonderful honey flavor. It holds up well to anything you want to put on it..be it peanut butter or stacked high with sliced meats and cheeses.
Buttermilk Honey Oat Bread
3 cups ( 381g) All-purpose Flour
3/4 cups Oats-regular or old fashioned
2-1/4 tsp. Active Dry Yeast
1-1/2 tsp. Salt
1 cup Buttermilk..regular milk is also fine
1/4 cup Water
2 TBS Unsalted Butter
1/4 cup Honey
2 TBS Honey,warmed
2 TBS Oats
In a bowl of a stand mixer, combine the flour,oats,yeast and salt.
In a small saucepan,heat the buttermilk,water,and butter over medium heat just until the butter starts to melt. Take off the heat. Add in the honey and stir until dissolved.
Pour milk mixture over the flour mixture and knead with the dough hook on speed 4, for 5 minutes. Add in more flour as needed if the dough is to sticky. Shape into a ball and place into a greased bowl,turning once to coat. Cover and allow to rise in a warm spot until doubled, about 1 hour.
Lightly flour counter top and plop the dough out onto the floured surface. Gently deflate,knead a few times and then roll up into a log. Place into a greased 9x5 inch loaf pan. Cover with a tea towel and allow to rise until doubled,about 30 minutes-1 hour.
Preheat oven to 350 or 180 celsius. Brush the top of the loaf with the warmed honey and then sprinkle the top with the oats.
Bake 40 minutes, or until top is golden brown and sounds hollow when tapped on the bottom. Cool completely on wire rack.
Yield: 1 Loaf