This high altitude homemade honey buttermilk oat bread is lightly sweetened, with a golden brown crust and fluffy texture. It’s delicious toasted and spread with butter and jam.
You might also love these recipes for cinnamon swirl bread, poppy seed sandwich bread, and pumpernickel bread.
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Why You’ll Love This Recipe
Soft and Crusty. The center of this bread is soft and fluffy, but the golden brown crust is pretty great, too. I love this bread toasted, whether with jam, or buttered and served with eggs for breakfast.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Bread Flour. The high protein content in bread flour gives bread a chewier texture, and is preferable to all-purpose flour for this recipe.
- Oats. Use old-fashioned “rolled” oats, not quick oats or steel cut oats.
- Yeast. The quality of yeast matters, and Red Star Platinum Premium Yeast is my favorite. When I tested this recipe with a common grocery store brand, the dough took 4x as long to rise. That said, your altitude, as well as the temperature of your ingredients will also affect the rise of your dough. The higher the altitude, the faster the dough will rise.
- Salt.
- Honey. Adds a touch of sweetness.
- Butter and Egg.
- Buttermilk. The acidity in the buttermilk will add a slight tanginess, as well as tenderness to the bread. If you don’t have buttermilk, you can add a little vinegar to whole milk.
Instructions
Knead the Dough and Let it Rise
- In the bowl of your stand mixer, combine the flour, oats, yeast and salt.
- In a saucepan, warm the honey, butter (2 tbsp) and buttermilk to between 110-115 degrees Fahrenheit.
- Add the warm buttermilk mixture and the egg to the dry ingredients, then stir into a shaggy, sticky dough.
- With the dough hook, knead the dough for five minutes.
- Scrape the dough into a greased bowl. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size.
Shape the Dough
- Melt the remaining 1 tbsp butter, and lightly brush the inside of a 1-lb bread loaf pan with some of the butter.
- Turn the dough out onto a floured counter, and gently press or roll the dough out to about 8×15 inches.
- Roll up the dough into a log, and place the log of dough into the greased loaf pan, with the seam facing down and the ends of the bread tucked down.
- Set the pan in a warm place and let the dough rise again, about 30-40 minutes, until the dough has risen several inches above the top edge of the pan.
- Brush the top of the dough gently with the rest of the melted butter. If you like, sprinkle the top of the bread with a few oats – these look nice on top after baking, but note that they do fall right off as soon as you slice the bread.
Bake the Bread
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Bake the bread for about 45 minutes, until the crust is golden brown, and a digital instant read thermometer inserted into the center of the bread reads 195F.
- Remove the bread from the pan and set it on a cooling rack. Cool for at least one hour before slicing.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover bread in an airtight container for up to 4-5 days, or in the freezer for up to 3-6 months. Note that with the oats in the bread, this loaf tends to be a bit crumbly when sliced. It’s fantastic toasted, and spread with butter and jam.
This USA 1-lb Bread Loaf Pan is the best pan for yeasted loaf breads.
You Might Also Like
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High Altitude Honey Buttermilk Oat Bread
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
Ingredients
- 2 ½ cups bread flour, fluffed, spooned and leveled
- 1 cup old fashioned rolled oats
- 1 packet (2 1/4 tsp) Red Star Platinum Premium Yeast
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp honey
- 3 tbsp unsalted butter, divided
- 1 cup buttermilk
- 1 large egg, room temperature
Instructions
Knead the Dough and Let it Rise
- In the bowl of your stand mixer, combine the flour, oats, yeast and salt.
- In a saucepan, warm the honey, butter (2 tbsp) and buttermilk to between 110-115 degrees Fahrenheit.
- Add the warm buttermilk mixture and the egg to the dry ingredients, then stir into a shaggy, sticky dough.
- With the dough hook, knead the dough for five minutes.
- Scrape the dough into a greased bowl. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size.
Shape the Dough
- Melt the remaining 1 tbsp butter, and lightly brush the inside of a 1-lb bread loaf pan with some of the butter.
- Turn the dough out onto a floured counter, and gently press or roll the dough out to about 8×15 inches.
- Roll up the dough into a log, and place the log of dough into the greased loaf pan, with the seam facing down and the ends of the bread tucked down.
- Set the pan in a warm place and let the dough rise again, about 30-40 minutes, until the dough has risen several inches above the top edge of the pan.
- Brush the top of the dough gently with the rest of the melted butter. If you like, sprinkle the top of the bread with a few oats – these look nice on top after baking, but note that they do fall right off as soon as you slice the bread.
Bake the Bread
- Preheat the oven to 375 F, and position a rack in the center of the oven.
- Bake the bread for about 45 minutes, until the crust is golden brown, and a digital instant read thermometer inserted into the center of the bread reads 195F.
- Remove the bread from the pan and set it on a cooling rack. Cool for at least one hour before slicing.
Notes
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