Friday, January 23, 2009
Buttermilk Oatmeal Bread
Bread is one of my favorite baked goods and it would remain on top of my lists as far as I've still done baking continuously ! An interesting bread recipe always gets my adrenalin going and I just can't wait to give it a try..not even when I am ill !!
I've found the original recipe from here and I like an idea of using oat as a part of bread which I never made it before and that's why I decided to give it a try ! Anyway, I modified the recipe a bit just to make sure it fits my purpose..
Here is my version
1 1/4 tsp dry yeast
2 TBsp warm water
3/4 cup + 1 tbsp warm buttermilk
2 tbsp honey
2/3 cup rolled oats (not instant) plus extra for topping
1+1/2 cup bread flour
3/4 cup whole wheat flour
1 tsp salt
2 TBsp melted butter
1. Dissolve the yeast with the water in a small bowl and leave for 10 minutes until foamy. Mix the honey with the melted butter in another bowl. Stir together the flours, the oat and salt in a mixing bowl ,then add the yeast and the honey+butter mixtures along with the buttermilk into the flours mixture, mix with a dough hook to form a ball and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl , cover and let it rise for about 1-1.5 hours or until double in volume.
2. Turn the dough out onto a working surface and knead for a minute to deflate the dough. Shape the dough into a loaf and place in a 8 1/2 inch greased loaf pan, cover and let rise for ± 45 minutes.
3. Preheat the oven to 400ºF. Cut the bread lengthwise, brush with an eggwash and sprinkle some oats over the top before baking.
Bake for 25-30 minutes, turn out on a wire rack to cool before slicing and serve.