Buttermilk Oatmeal Bread
Serves: 0 loaves
Ingredients:
9
Elevate your baking skills with this delectable Buttermilk Oatmeal Bread. Made with wholesome ingredients like buttermilk, honey, and rolled oats, this bread is a perfect balance of hearty and tender textures. Follow the expert instructions below to create a beautifully risen loaf that will surely impress your friends and family.
Ingredients
Ingredients | |
|---|---|
| 245 | grams buttermilk (1 cup, 237 ml) |
| 30 | ml melted butter, or a neutral vegetable oil (2 tablespoons, 1 ounce) |
| 15 | ml filtered water (1 tablespoon, 15 grams) |
| 42 | grams honey, warmed (2 tablespoons) |
| 6 | grams kosher salt, preferably Diamond Crystal brand (1 heaping teaspoon) |
| 41 | grams rolled oats (½ cup / 120 ml) |
| 405 | grams bread flour (or 375 grams bread flour + 30 grams rye flour) (3 ⅓ cups) |
| 7 | grams instant (rapid rise) yeast (2 teaspoons + heaping ½ teaspoon) |
| oil for greasing the proofing bowl and the baking pan, if using | |
Instructions
Preparation of Dough | |
|---|---|
| 1. | Begin by placing the ingredients into the bowl of a stand mixer in the specified order. Use a large wooden spoon or sturdy spatula to mix the ingredients until well combined. |
| 2. | Activate the dough hook at medium speed, pausing to scrape down the sides as needed, for approximately 2 minutes or until the ingredients form a cohesive mass. Turn off the mixer, detach the hook, and cover the bowl with a tea towel. Allow the mixture to rest for 20 – 30 minutes. Then, knead the dough with the hook at medium-fast speed for about 12 minutes. |
Shaping and Baking | |
| 1. | Shape the dough into a smooth ball. Drizzle a small amount of oil on the base of the bowl, place the dough in the bowl, and coat it with the oil. Cover with a tea towel and let it rise until doubled in size, typically 1 to 1 ½ hours, adjusting for colder kitchen temperatures if necessary. |
| 2. | Gently deflate the dough and knead it by hand, allowing it to rest for 5 – 10 minutes. |
| 3. | Line a loaf tin with parchment paper, creating overhanging edges on the long sides. Grease the ends and corners of the tin. Shape the dough into a loaf and position it in the tin. |
| 4. | Alternatively, for a round cob shape, form the dough into a tight ball. Use your hands to stretch and tuck the dough underneath, rotating a quarter turn each time. Place the cob on a piece of parchment on a baking sheet. |
| 5. | Cover the dough with a tea towel and allow it to rise until nearly doubled in size, where the top should be about an inch above the rim of the pan. This rise typically takes 45 to 60 minutes, subject to room temperature fluctuations. |
| 6. | Approximately 30 minutes before baking, preheat the oven to 400°F (200°C). If baking a cob, using a pizza stone is recommended. Otherwise, utilize the baking sheet on which the bread is proving. |
| 7. | Once the dough has risen, delicately brush the top with olive oil, make slashes with a baker’s lame or a sharp knife, and place the bread on a middle oven rack. Bake for 15 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 35 to 40 minutes. |
| 8. | Allow the baked bread to cool on a wire rack for at least an hour before slicing. |
Published on Aug 09, 2024 by Luminița