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!