I am not really a night person ( or not any longer!) in most cases – The only thing that I love doing before sleeping off is reading. And that was the case for a long time. Even now, given the fact that I have to get up very early I try to plan a lot of my work in terms of baking or writing in the those wee hours.
However, there are rare occasions particularly on the weekend, when even after a long day in the kitchen, I love to unwind with some baking. And usually it happens to be experimental in nature – not because I want to brood over a disaster, incase that it is the result. But more so because, I want to know and therefore plan for what I want to do the next day to rectify or re-try an experiment if the one done the night before fails !
Thankfully for me though, this recipe of Wholewheat-Oats Buttermilk Bread (adapted from a blog, which had in turned been inspired by a book on Jewish baking) has turned out superbly in its second trial. The first one was not too bad, but the second one has turned out beautifully and I can’t wait to bake it again.
The texture and flavour is delicious and while you can smear it with butter, my personal preference to have it with Gooseberry/Amla Jam – the combined flavours of the bread, chilly flakes and Amla are brilliant.
Whole Wheat –Oats Buttermilk Bread
Ingredients
2 cups whole wheat flour
1 Cup Rolled Oats
1/2 cup buttermilk
2 tablespoons honey
2 ½ teaspoons instant yeast
Oil for greasing the tin
1 teaspoon salt
½ cup warm water
Sprinkling of red chilly flakes
Method
Mix the whole wheat flour and oats with salt.
Mix the honey with warm water. Dissolve yeast and keep it aside for 10 minutes.
Add the honey-water and the yeast to buttermilk. If you do not have it at home, you can use regular milk in which 1/2 tbsp of white vinegar is added.
Add the liquid mix to the flour mix and mix well. Let it rest for 15 minutes.
Start kneading after 15 minutes, and knead well for 5-6 minutes. Grease a bowl and let the dough rest in it, until it doubles(it took about 1 hour mine to double).
Grease your loaf tin and place the dough in the form of of an oval shaped loaf into the tin. Leave it to rest and rise for another hour.
Pre-heat the oven at 175 degrees C. Brush the top of the loaf lightly and sprinkle chilly flakes and then bake in the oven for 40 minutes.
Cool and slice.
*** Recipe for Gooseberry Jam/Amla
1/2 kg of Amla / Gooseberry washed and dried and boiled well so that the exterior is soft. Drain out the water ( you can use that for anything else ) . De seed the boiled amla, run it through the grinder.
Put it into a non stick kadai / pan. Keep it on low heat and stir. Add 3/4 cups cane sugar, 2-3 tbsp honey, 2 tsp ginger and 1 tsp or more if you prefer of cinnamon powder.
Keep stirring till it acquires the sticky jam like consistency. Cool off and store in air tight glass container.
Ovenderful by Simran Oberoi 
Hi.. Love your recipes.
Can I know any specific reason for storing in glass jars? Does it cause any reaction in plastic or steel containers?
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Thank you so much Vaishnavi for your kind words. Glad to hear that you like my recipes !
The reason for storing in glass jars is mainly because Amla has a strong taste and flavour. So usually if you plan to use the container again after the jam is over, to store something else, plastic or steel might retain the smell. Hence glass jars are better suited since they can be cleaned well after use and reused for storing something else too.
Hope this helps. Simran
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I have been wanting to try wholegrain bread for sometime & this seems like a great recipe…And a good way to use the gooseberry chatni my mom made.Thanks! 🙂
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Hey Chunauti, thanks so much !
Do try it out and you will love the taste it has with gooseberry chatni ! Btw, that sounds yum 🙂 love, Simran
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Hi Simran, I started baking cakes/cupcakes following your healthy recipes. Thanks a lot for the nutritious recipes. In this bread recipe, can we avoid or replace oats.
Thanks in advance
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Hi Nithya,
So nice to hear that ! 🙂 Glad to know you like the nutritious recipes ! You can avoid the oats or replace it with sooji/semolina or wholewheat to keep it entirely ww.
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[…] Flax can be used as an egg substitute, or you can incorporate it into your gluten-free flour mix to add an extra kick of nutrients and moisture. Flax and a gluten-free flour mix may work great in the Whole Wheat-Oats Buttermilk Bread recipe. […]
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Hi! I was wondering, the recipe calls for ‘instant’ yeast but I can’t find that. Woukd active dried yeast do or would the recipe have to be altered? Also, would quick cooking oats work instead of rolled?
Thanks!
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Hey, I havent tried this recipe with active dried yeast so I might not be able to comment on any textural changes. Do share your feedback once you try it. Yes quick cooking oats will work just as well.
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