Buttermilk Oatmeal Bread

This was our original “go-to” recipe for sandwich bread, and it remains my favorite. Its only downfall is that it makes a small loaf that is gone too quickly. As a result, Matt dug up a couple of recipes for larger loaves, one of which we modified and appears on this site as Simple Oatmeal Bread. It’s great, but I think the buttermilk makes this one even better.

Buttermilk Oatmeal Bread

1 1/4 cups buttermilk*
1 tablespoon butter or margarine
2 tablespoons honey
3/4 teaspoon salt
1 cup rolled oats
2 cups all purpose bread flour
3/4 cup whole wheat flour
1 teaspoon yeast

Add all ingredients to bread machine in the manufacturer’s recommended order. Use the light or basic setting for a 1.5-pound loaf.

Allow to cool for at least 30 minutes before slicing.

* Nonfat substitute: I put a tablespoon of white vinegar in a measuring glass, add enough skim milk to bring the total to 1 1/4 cups, and let it stand for 5 minutes while I get all the other ingredients ready.

© Liesl K. Bohan | SavvyBaker.com

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This blog is for sharing home-tested recipes with more whole grains, less fat and fewer calories than similar recipes. If you see something you like, or if you'd like to see more, let me know! - Liesl

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