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Buttermilk Oatmeal Bread Recipe — 14 Comments

  1. 5 stars
    I make this bread every week and freeze leftovers for toast and just warm it for a sandwich. Even my picky husband loves it. I almost always have to add a little more liquid. So happy to have found this recipe.

    • Depends on whether or not you’re making your own oat milk, or using the commercial kind. Oats contain Beta-Glucans which act like corn starch, and thicken with heating. I’d recommend starting out with a straight subbing of the liquid first, then see how it looks as to crust, crumb, and texture. Then proceed as per your own findings to see if any differences are seen. As a brewer, I can attest to the fact that a lot of recipe generation is based on sound scientific principles, experience, and just plain guess work. In the end, the bread will speak for itself and YMMV! Good luck, God Bless, and may you make great bread!

      • I learned the hard way that oat milk doesn’t cook up well. I made some Parmesan Pasta Roni which is 1 1/3 cups water and 2/3 cup milk, and butter. I cooked it as I always have, mixed up the seasonings then served.

        It was the most disgusting texture I have EVER experienced. It was slimy, like a snot-sauce. Mouth feel was horrid and taste in general was way off. It was overall a horrendous mistake. I dumped the whole pan.

        You can gently heat oat milk for coffee or to dress your hot cereal after cooking, but that’s it. I am terrified to try to bake with it. Cooking it was absolutely foul, I don’t want to ruin my baked goods

    • I have not made this recipe, but I have made other recipes using almond milk instead of real milk. If the recipe calls for butter milk you just add one to two tablespoons of lemon juice (or other acidic liquid such as apple cider vinegar) and stir, wait 15 minutes and you will have a dairy-free “butter milk” that you can use in baking! I have read that it works with oat milk and other milk substitutes just fine but have not tried them.

  2. I want to make my 1lb. loaf in my Zojirushi Mini (BB-HAC10). Can I just cut your 2 lb. loaf recipe in half? Any adjustments I would need to make?

  3. I have been using this recipe for Rasin bread. I add cimmamon and ginger and yellow raisins and crasins. It makes up just beautiful and always get great comments when I give away a loaf!

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