High Altitude Honey Buttermilk Oat Bread
This 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.
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 8x15 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
Store leftover bread in an airtight container for up to 4-5 days, or in the freezer for up to 3-6 months.
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.
Note that this bread recipe does not have "oven spring". This means that once the risen dough is placed in the oven to bake, it will not rise any higher during baking.
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