This is my (counts on fingers) seventh recipe from the Outlander Kitchen Cookbook!  When I first received this copy from the library, I flagged all the recipes I was interested in making, even though I wasn’t sure how many I would actually get to.

I think I may actually get to all of them (the ones I flagged, not all the recipes in the book!)

Anyhoo, I had already placed the milk and vinegar in the refrigerator to make buttermilk when Little Bread Dude said he wanted to help.

He’s getting to be a great little helper.  He reminds me to take pictures every step, and for this picture he said, “I turned my head this way so the picture would be good.”

I love his little leg up here.

Anyway, this bread is great for making with kids because there’s lots of things they can do to help, and nothing gets too hot for them to handle.

For this recipe, you will need:

2 cups buttermilk (or 2 cups whole milk + 1 tablespoon white vinegar left to sit in the refrigerator for an hour prior to starting the recipe)

1/2 cup milk

2 cups rolled oats

5 tablespoons honey

5 cups all-purpose flour

2 teaspoons kosher salt

2 teaspoons instant yeast

5 tablespoons softened butter

In a saucepan, gently heat the milk and buttermilk until it is lukewarm.  Kill the heat, add the oats and honey and set aside.

Next, mix together the flour, yeast and salt in the bowl of a stand mixer.

If you haven’t already, soften the butter in the microwave for about 30 seconds.

Using the paddle attachment of your stand mixer, add the butter to your flour, salt and yeast and stir to combine.

Next, add the oats and milk.  Stir until your dough forms a rough ball.  I had to add a splash more milk to get it to come together.

Switch to the dough hook and knead for about six minutes.

Remove the bowl from the stand and cover with plastic wrap.  Put the dough in a warm place and let rise for about 2 hours.

Gently flatten your dough and divide it in half.

Shape it into a rectangle and fold down two of the edges.

Then roll it up.

And pinch the seam closed.

Place the dough seam side down in a bread pan coated with butter, and flatten it slightly with your hand.

Cover and let the dough rise another 45-60 minutes while the oven preheats to 375 degrees F.

Melt 1 tablespoon of butter and mix it with one tablespoon of honey.  Brush the tops of your loaves with this mixture and score (or don’t- she doesn’t in the book).

Bake for 45-50 minutes until the loaves are golden brown.

I was pretty happy with how these turned out.  They are slightly sweet and very soft.

Perfect for sandwich bread.