Oat and Walnut Buttermilk Braid Recipe

Name: Oat and Walnut Buttermilk Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup warm water (105F. to 115F.); 1/4 cup honey; 1 envelope dry yeast; 2 cups buttermilk; 4 1/3 cups (about) bread flour; 2 cups old-fashioned oats; 1 cup whole wheat flour; 2 tablespoons vegetable oil; 2 teaspoons salt; 1 cup chopped walnuts; 1 egg; 2 tablespoons milk; Additional old-fashioned oats

Servings: persons

1/2 cup warm water (105F. to 115F.)
1/4 cup honey
1 envelope dry yeast
2 cups buttermilk
4 1/3 cups (about) bread flour
2 cups old-fashioned oats
1 cup whole wheat flour
2 tablespoons vegetable oil
2 teaspoons salt
1 cup chopped walnuts
1 egg
2 tablespoons milk
Additional old-fashioned oats

1
Stir warm water and honey in large bowl to blend.
2
Sprinkle yeast over.
3
Let stand until foamy, about 8 minutes.
4
Heat buttermilk in small saucepan to lukewarm (about 100F.).
5
Stir into yeast mixture.
6
Add 2 cups bread flour, 2 cups oats, wheat flour, oil and salt and stir until smooth.
7
Gradually mix in enough remaining bread flour to form dough.
8
Cover and let dough rest 15 minutes.
9
Turn out dough onto floured surface.
10
Knead until smooth and elastic, Adding more bread flour if sticky, about 10 minutes.
11
Knead in nuts.
12
Oil large bowl.
13
Add dough; turn to coat.
14
Cover bowl with clean towel; let rise in warm area until doubled, about 50 minutes.
15
Oil large baking sheet.
16
Punch down dough.
17
Turn out onto oiled surface; knead briefly.
18
Divide dough into 3 pieces.
19
Roll each piece into 16-inch-long rope.
20
Braid ropes together; tuck ends under and pinch to seal.
21
Transfer to prepared sheet.
22
Cover with clean towel.
23
Let rise in warm area until almost doubled, about 45 minutes.
24
Preheat oven to 375F.
25
Whisk egg and milk in bowl.
26
Brush loaf generously with some of egg mixture.
27
Sprinkle with additional oats.
28
Bake until golden and tester inserted into center comes out clean, about 50 minutes.
29
Transfer to rack; cool.
30
(Can be made 1 day ahead.
31
Wrap tightly; store at room temperature.)

1904

kcal

Calories

126

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup warm water (105F. to 115F.), 1/4 cup honey, 1 envelope dry yeast, 2 cups buttermilk, and more.

Yes, Oat and Walnut Buttermilk Braid falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oat and Walnut Buttermilk Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions