How many servings does this recipe make?

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

What ingredients do I need for Whole Wheat Oatmeal Buttermilk Bread ?

You need 10 ingredients. The key ingredients include: 1 1/2 cups rolled oats, 1 cup boiling water, 1/4 cup room temperature water, 2 tablespoons + 1 teaspoon honey, and more.

Is Whole Wheat Oatmeal Buttermilk Bread suitable as general?

Yes, Whole Wheat Oatmeal Buttermilk Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Whole Wheat Oatmeal Buttermilk Bread ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Oatmeal Buttermilk Bread Recipe

Name: Whole Wheat Oatmeal Buttermilk Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups rolled oats; 1 cup boiling water; 1/4 cup room temperature water; 2 tablespoons + 1 teaspoon honey; 2 teaspoons instant yeast; 1 1/2 cups buttermilk, at room temperature; 1/2 cup extra virgin olive oil; 2 1/2 cups white whole wheat flour; 2 1/2 cups all-purpose flour; 2 teaspoons salt

Whole Wheat Oatmeal Buttermilk Bread

Eats Now Editorial Team · 2088 kcal · General

1
Add 1 1/4 cups of the oats to a medium heatproof bowl. Pour the boiling water over them and stir to combine. Let sit, uncovered, for 10 minutes, stirring frequently.
2
In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of the honey, yeast, buttermilk, olive oil, both flours and the salt. Mix until a rough dough comes together, then switch to the dough hook and knead on low speed for about 10 minutes. When the dough is ready it will have a satiny finish, but it will still be somewhat wet and will cling to the dough hook (if necessary, you can add slightly more flour to the dough).
3
Spray a large bowl with nonstick cooking spray then add the dough, turning to coat. Cover and let rise for 1 hour, or until just about doubled in size.
4
Turn the dough out onto a floured work surface and press down to release excess air bubbles. Shape the dough into a 12x6-inch rectangle, with a long side facing you. Fold the sides in so they meet in the middle, then roll the dough into a log, starting with the end closest to you. Pinch the dough closed at the seam.
5
Spray a 10-inch loaf pan (or at least 9 inches, this is a big loaf of bread) with nonstick cooking spray. Add the dough to the pan, seam side down, pressing it into the corners. In a small bowl, mix the remaining teaspoon of honey with 1/2 teaspoon of hot water. Brush the mixture over the top of the loaf then sprinkle it with the remaining 1/4 cup of oats.
6
Let sit for about 30 minutes, or until the loaf rises just over the top of the pan. Meanwhile, preheat oven to 375 F. Bake the bread for 50-60 minutes, or until the internal temperature is about 200 F. Transfer the pan to a wire rack and turn the bread out. Let cool completely before slicing.

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Whole Wheat Oatmeal Buttermilk Bread

Tips for the best results

Variations & substitutions

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