Sunday, February 17, 2013

Bread and butter

Yesterday there was snow on the ground, we were enjoying an afternoon/evening at home, and the perfect accompaniment was most certainly fresh baked bread. We had fried egg sandwiches for dinner with bacon and spinach (on this bread). We had cinnamon/coconut sugar toast for breakfast (on this bread). We had tuna cheesy sandwiches for lunch (on this bread). And there are a few pieces that I tucked away in the freezer for later in the week. :)

Whole Wheat Buttermilk Bread

courtesy of Annie's Eats
  • 1 1/4 C organic rolled oats
  • 1 C boiling water
  • 1/4 C room temperature water
  • 2 T local honey
  • 2 tsp yeast
  • 1 1/2 C buttermilk (room temp)
  • 1/2 C organic olive oil
  • 2 1/2 C organic whole wheat pastry flour
  • 2 1/2 C organic whole wheat flour
  • 2 tsp kosher salt
    • Combine oats and boiling water; let sit for 10 minutes
    • After oats are done soaking up the hot H2O, combine oats, room temp water, honey, yeast, buttermilk, and olive oil in bowl of stand mixer (with paddle attachment)
    • Turn on low; add 2 cups of each flour; after combined, add remaining flour
    • Switch to dough hook and mix on low for 10 minutes - I sprinkled a bit more flour around the sides of the bowl while it was mixing as the dough was very wet and sticky
    • Transfer dough to oiled bowl; cover; let sit until doubles - approximately 1 -1 1/2 hours 
    • On floured surface, flatten dough into a large rectangle; fold short sides until they meet in the middle; roll long side until a log forms; pinch seams closed and transfer to an oiled bread pan; combine 1 tsp honey and 1/2 tsp hot water to brush the top of the bread and then sprinkle with oats; let sit until dough rises above edge of pan - approximately 30-45 minutes
    • Bake at 375 degrees for 45 minutes to an hour
Oh... and the butter? Nothing special about that - "bread and butter" just always sounds nice together! But here's a great pic for you from our Valentine's Day double-date with our sushi-eating, wine-drinking, dog-loving, party-hardying friends!


  1. Bread still scares me too much to attempt. Anything that involves yeast, rising, kneading, just beyond my skill set.

    1. Don't be scared! Actually, this recipe is insanely easy - well, it has several "steps", but since the liquids are all room temperature, there isn't any "is this water too hot/too cold/just right for the yeast". And let me tell you - this is a huge ball of dough but it rises! Not a sweet bread at all but tasty. Do it! Bake some bread! :)