Plenty Sweet Life

Grandma's Recipes One By One!

Buttermilk Oatmeal Bread

on September 12, 2014

My godmother recently donated a LOT of flour to my cause. She was all set up for doing some bread baking when she and her husband decided to sell their home of 30 plus years and move into a house with one of their daughters – each family having their own end of the house with a kitchen in the middle. They don’t want to move anything extra, so when they were recently in the area, they dropped it all off here for me to use. There’s whole wheat flour, bread flour, flaxseed meal, and rye flour. Needless to say,  I’m on the lookout for more interesting bread recipes. I found this recipe for Buttermilk Oatmeal Bread a while back and we love it. It’s from a blog called Buttered Side Up and you can find the original recipe for it here. It only makes one loaf and it was perfect with the Tomato Jam from my last post. You can look back at that recipe here.

Buttermilk Oatmeal Bread

Here is the recipe as I made it:

Buttermilk Oatmeal Bread

1/2 cup water

1 cup buttermilk

1 Tablespoon instant yeast (I used one package of rapid rise yeast)

1/4 cup sugar, maple syrup, or honey, divided (I used honey)

1/4 cup butter, melted and cooled

2 cups all-purpose flour

2 cups whole wheat flour

1/2 cup old-fashioned rolled oats

2 teaspoons salt

In a small saucepan, gently heat the water and buttermilk to 110 degrees F.

Place the yeast and 1/4 teaspoon honey in a small bowl; pour the heated buttermilk mixture into the bowl and let proof for 5 minutes.

In a large bowl, combine the flours, oats, remaining honey and salt.

Add the yeast mixture, remaining buttermilk mixture, and butter and mix with a wooden spoon to combine (I do use my big mixer).

Turn dough out onto a floured surface and knead until smooth and elastic, about 10-15 minutes (I use the big mixer and use the dough hook for about 5 minutes and it’s perfect).

Add  flour as necessary.

Return to mixing bowl, cover with plastic wrap, and let rise until doubled, about 1-2 hours, depending on how warm your house is.

Form risen dough into loaves, buns, or whatever shape you wish.

Let rise until nearly doubled, about 1-2 more hours.

During the last 15 minutes of rising, preheat your oven to 375 degrees F.

Bake risen bread until nicely browned and loaf sounds hollow when rapped on the bottom.

Remove from pan and allow to cool completely on a wire rack before slicing.


This loaf ended up with a bit of a hole in the middle. Oops!


It has a lovely brown crust.


The Tomato Jam goes perfectly with this bread. Well, any jam would go perfectly with this bread.


Using a mixer makes bread baking a whole lot easier, but I do it the hard-core kneading way, too! I’ll have many chances to do that thanks to my godmother and her flour donation! If you haven’t done a lot of bread baking, or even if you bake bread a lot, try this recipe. It’s an easy to start and it’s so good!

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