Buttermilk Oatmeal Bread
Adapted from Red Star Yeast's Old Fashioned Buttermilk White Bread
Yield: 1 loaf
1/2 cup water
1 cup buttermilk
1 tablespoon yeast
1/4 cup sugar, divided
1/4 cup vegetable oil
2 cups bread flour
2 cups white whole wheat flour
1/2 cup old fashioned oatmeal
1 tablespoon vital wheat gluten
2 teaspoons kosher salt
water and buttermilk to 110°. In a small bowl, place yeast and 1/4
teaspoon sugar. Add half the heated buttermilk mixture and stir to
combine. Let stand until proofed, about 5 minutes.
- In a
large mixing bowl, combine the flours, oatmeal, wheat gluten, remaining
sugar, and salt. Make a well in the center of the flour; pour in the
proofed yeast mixture along with the remaining buttermilk and the oil.
Stir to form a shaggy dough.
- Turn dough out onto a counter,
dusting lightly with flour if necessary, and knead for ten minutes or
until dough is smooth and elastic. A pastry scraper helps. Form dough
into a ball and place into mixing bowl. Cover with a damp cloth or
plastic wrap and let rise until and indent remains in dough when
pressed, about 1-2 hours.
- Punch risen dough down and turn
out onto the counter. Patt into a rectangle, dimpling top with fingers.
Roll short side up, pinching to create a seam after each roll. Pinch
seam shut; press a finger into both ends of the roll, then pinch sides
shut. Place in a greased 9x5-inch bread pan; cover with damp cloth or
plastic wrap and let rise until dough expands over sides, about 1-2
hours. During last 15 minutes of rising time, preheat oven to 375°.
loaf for 35-40 minutes, or until crust has browned and loaf sounds
hollow when underside is tapped. Remove loaf from pan and let cool on a