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
