Friday, March 8, 2013

Homemade Bread

I’m anxiously awaiting news of a job I’d really-really like, so in the meantime I’m trying to keep my hands busy and my mind occupied as often as possible.  Additionally, money is REALLY-REALLY tight around my house these days and I couldn’t see the point in spending $3-4 on a loaf of bread when I have all the makings (ingredients and time!) at my disposal.  

And so this brings us to...ANOTHER RECIPE WITH OATMEAL AND SOBA FLOUR!  Sorry folks.  I know it’s getting excessive.  I just always have a LOT of oatmeal around (steel-cut for me and old-fashioned for my beau), and I’ve been working through this jar of soba flour I swear I’ve had 4 years now.  

Oatmeal is good for you, homes!  The main reason is all that fiber.  It helps bind LDL cholesterol in your blood stream (that’s the “bad” cholesterol), removing it from circulation.  LDL cholesterol is the kind that sticks to your blood vessels—the first step in the development of heart disease.  Heart disease is the number one killer of Americans, so integrating more oatmeal into your diet can only help! Plus fiber helps you feel fuller and keeps things moving through your GI tract.  Additionally, oatmeal is a good source of iron and protein, low in sugar and saturated fat.  ...Did I mention it’s cheap, too?

This recipe is a variation of the recipe here—I didn’t have fresh buttermilk, so I substituted 8 TBS. buttermilk powder in one cup of water.  I also didn’t have bread flour or whole wheat flour, which is where the AP flour, vital wheat gluten and soba flour comes in.  Yes, you heard right, vital wheat gluten.  It helps pack 7 GRAMS OF PROTEIN into each 1/2 inch slice of this bread.  

Buttermilk Oatmeal Soba Bread

  • 2 tsp yeast + ⅓ cup warm water
  • 1½ cups rolled oats + 1 cup boiling water
  • 1 cup water + 8 TBS. buttermilk powder (or 1½ cups buttermilk)
  • ½ cup canola oil
  • ½ cup cane sugar
  • 2½ cups AP flour + ½ more for dusting
  • 1½ cups soba flour
  • 1 cup vital wheat gluten


1. Proof the yeast and ⅓ cup of warm water. In a separate bowl combine the oats and the boiling water. Let both mixtures sit for about 10 minutes. The yeast will look foamy and creamy.  
2. Mix the buttermilk powder with water and add to oat mixture. Add the oil to the oat mixture as well and mix to combine. The buttermilk powder will probably still be a little lumpy, but that’s ok.
3. Combine all flours and sugar in a large bowl. Add the wet ingredients to dry and mix until dough starts to form.  Once the dough has begun to come together, turn out onto a floured surface. This is a wet dough and may require more flour. Knead until smooth, about 5 minutes. 
4. Turn dough out into a well oiled bowl, turn to coat the dough, and then cover and let rise for about 1 hour, or until doubled.
5. Punch down the dough and cut in half. Take one half, place on a lightly floured surface, and press into a rectangle. Now roll out into a larger rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into your prepped loaf pan. Repeat with other half of the dough.
6. Lightly brush with water and sprinkle a few additional oats onto the dough. Let rise in a warm place for an additional 30-60 minutes.
7. Bake in a preheated 375 degree oven for 30-40 minutes, or until the crust is browned and the internal temp reaches 190-200 degrees.