BREADS - OATMEAL BREAD #2

Makes 2 (8.5 x 4.5 inch) loaves

2 packages active dry yeast (1 tablespoon is okay)

¼ cup warm water

2 cups warm buttermilk

1/3 cup honey

1 1/3 cups rolled (old-fashioned) oats, NOT instant or quick oats

5 cups unbleached white flour, approximately

1 ½ teaspoons salt

¼ cup melted butter

Combine the yeast and water in a small bowl, stirring until dissolves. 

In a large mixing bowl, combine the buttermilk, honey, and the yeast mixture and blend well.  Add the oats and 1 cup of flour.  Beat the mixture thoroughly, about 100 strokes.  If using a heavy mixer, beat 1 minute with the flat beater.  Cover bowl with a towel and let proof 30 minutes, or until the mixture becomes a bubbly sponge.

Blend in the salt and butter.  Gradually add sufficient flour to make a soft dough that pulls away from sides of the bowl.  Turn out on a lightly floured surface and knead about 10 minutes, or until smooth and satiny.

Divide dough in half.  Round each piece into a smooth ball, cover and let rest 30 minutes.

Butter two 8 ½-inch loaf pans.  Shape the dough into loaves and place in the pans.  Cover and let rise 30 minutes.

Preheat the oven to 325F.  Bake the loaves 45 minutes; turn out on wire racks to cool. 

MY NOTE:  To make buttermilk substitute, add about 1 teaspoon of vinegar to 1 cup of milk.  Let it stand for about 10 minutes before using. 

From America’s Bread Book by Mary Gubser.