Buttermilk Oat And Honey Bread Recipes

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the Light Crust or Whole Wheat settings. Start the machine.

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees F).
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

Steps:

• Put ingredients on bread machine in the order your machine manual suggests( I use the order listed above).
• Set the machine to the whole wheat cycle, and set crust color to light(trust me on this, the honey in the dough browns really easily.) This recipe makes a 2 lb loaf.
• Let her rip!
• During the kneading cycle, check the consistency of the doughball-it should be smooth, and when you touch it, you should not come away with any dough residue on your fingers. If its too dry, add water 1 tablespoon at a time. If its too wet, add flour 1 tablespoon at a time.

Steps:

• Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
• Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
• Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
• Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
• Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
• Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
• Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.

Steps:

• Stir yeast into warm water, set aside to bubble up.
• Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
• Boil a kettle of water (for rising), then keep on simmer.
• Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
• Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
• Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
• Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
• After the hour, reboil kettle of water.
• Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
• Remove dough and kettle from oven. Preheat oven to 350°.
• Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
• OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
• NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
• NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.