-
1
Fit a kneader blade on a heavy-duty stand mixer.
-
2
Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
-
3
In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
-
4
In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
-
5
After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
-
6
Knead for 10 minutes.
-
7
Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
-
8
Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
-
9
Generously grease a large bowl with oil.
-
10
Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
-
11
Remove and punch down dough.
-
12
Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
-
13
Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
-
14
Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
-
15
Bake for about 30 minutes in a 375u00b0F oven.
