Categories: bread

Ingredients

• 1 cup warm water
• 5 teaspoons dry yeast
• 3/4 cup warm buttermilk or soured milk
• 1/4 cup unsalted butter, melted (or oil)
• 1/3 cup honey
• 1 teaspoon fresh lemon juice
• 2 1/4 teaspoons salt
• 1 1/2 cups quick oatmeal
• 1 cup whole wheat flour
• 2-4 cups bread flour, or more, as required

Directions

1. Lightly spray a large loaf pan with non-stick cooking spray. You can also bake this free form in a large, country round loaf.

2. In a large mixing bowl, fitted with a dough hook, hand whisk the water, yeast and and let stand a minute. Stir in buttermilk, oil, honey, lemon juice, salt, oatmeal, whole wheat flour, and half the bread flour. Stir, then knead, adding more flour as required to make a soft, but firm dough, about 8 – 10 minutes.

3. Cover lightly with plastic wrap and let rise 45 – 90 minutes until doubled in size.

4. Gently deflate dough and place in prepared loaf pan. Insert pan into a large plastic bag and let rise until doubled in size, about 30 – 45 minutes. If baking free form, shape the bread into a big round, tucking ends inside itself. Place on baking sheet and dust the top with flour. Cover entire sheet with a large plastic sheet or clear garbage bag.

5. Preheat oven to 375 F . Place loaf in oven and bake for about 45 minutes until well browned.

6. Turn bread out onto a cooling rack and cool well before slicing.

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